Hank Shaw's Blog, page 68

How to Render Duck or Goose Fat

Learning how to render duck fat isn't hard, but there are a few tricks to know. Here's how I do it with both wild or farmed ducks and geese. We also have a new video showing you the process.

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Cajun Dirty Rice

Cajun or Creole dirty rice is the easiest way to start eating the giblets of the birds you bring home. The recipe gets its name from finely chopped liver that's added to the rice, along with ground up hearts and gizzards. Basically this is Cajun fried rice. And it's damn good.

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Pan Roasted Partridge with a Winter Salad

Pan roasted partridges cooked simply and served with a my all-time favorite winter salad: radicchio, Belgian endive and bitter greens like dandelions. This is a bright, happy dinner to make on a cold winter night.

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Pheasant Noodle Soup

Pheasant soup. Pheasant noodle soup, to be exact. Why it's taken me so long to post up this classic I have no idea. But it's comfort food at it's best: Easy to make, satisfying, and you'll get leftovers.

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Venison Chili

This is my master recipe for venison chili, and it is the best chili you have probably ever had. Seriously. It's won awards. Beans or no beans, and, honestly, any meat, this is a recipe you need to know by heart. It's that good.

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Salmis of Snipe

This is about as classic French as you get. Salmis (sal-mee) of snipe: Salmis is where you roast a bird, make a quick sauce from the bones, and serve it with mushrooms and maybe some toast. This is a fantastic snipe recipe.

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The Power of You

We did it! YOU did it! Together, we have not only raised enough money to publish Buck, Buck, Moose, but we've also done so well we are the No. 3 all-time cookbook in Kickstarter history! That is a testament to HAGC Nation.

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Wild Rice Salad with Mushrooms

Wild rice, wild mushrooms, caramelized onions. What's not to love? This is a perfect side dish for wild game like venison or duck or pheasant.

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Kung Pao Venison

If you like the classic Chinese dish kung pao chicken, you'll love kung pao venison. This is a pretty authentic Chinese version of the dish, which isn't as sweet as the typical steam-table Chinese stuff you get at Sad Panda.

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Cooking with a Sense of Place

This is the dish I made to celebrate my first blacktail buck since 2009. It is the tenderloin of the deer, served with wild ingredients from a stone's throw of where that deer last stood. Cooking with a sense of place sharpens the mind and roots you into your environment.

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