Hank Shaw's Blog, page 70

Roast Woodcock Michigan

Roast woodcock with a sweet-tart sauce of Michigan apples and Michigan-made vinegar, served on toast. It's pure Michigan, and I wish I could get back there to hunt timberdoodles again soon...

How to Harvest Pinon Pine Nuts

It's time to harvest pinon pine nuts in America's West, and here's what you need to know to find, pick and process your own American pine nuts.

Sicilian Tuna Meatballs

Some days you remember forever. This tuna fishing trip was one of them. I spent a couple days, 40 miles off North Carolina, in search of tuna. We found them. Oh yes, people, we found them... and with the trimmings of those great fish, I made these Sicilian meatballs.

How to Make Prickly Pear Syrup

Here's how to make prickly pear syrup without the sticky business of scorching and peeling the tunas, as the fruit are called. It's all in how you strain the juice...

Dove Chiles Rellenos

Classic Oaxacan chiles rellenos, made with dove meat in the picadillo filling. OMG this was so worth the effort! And you can do this recipe with pretty much any meat you have on hand.

Chasing Big Blue

No other small game animal has evaded me like the blue grouse of the Western High Country. But persistence, and a healthy bit of luck, can pay off -- even at 8500 feet.

Dove Jagerschnitzel

I rarely breast out doves, but when I do I typically make this recipe. It's German jagerschnitzel, only done with dove breasts. And since chanterelles are popping in several parts of the country right now, it's a great time to make this classic.

Deep Fried Doves

Dove season opens tomorrow, and while I dearly love grilling doves, I like fried doves almost as much. Deep frying them sets a nice crust on the outside while leaving the meat pink near the bone.

There May Be Dogs About

Deer hunting in California's vast coastal A Zone is a chancy affair. It had been six years since I'd tagged a buck in this area, but I had to give it a go again this year. It was a hunt I will never forget.

Goan Fish Curry

Goa is a part of India that was once controlled by Portugal, and this curry is an amalgam of the two cultures. Any firm fish will work here, but I tend to use lingcod or striped bass.