Hank Shaw's Blog, page 76

Pheasant Thighs with Garlic and Root Vegetables

Braised pheasant thighs with parsley roots. Parsley wha? Yep, there is a variety of parsley that grows fat, juicy roots. But parsnips or carrots would work just fine in this lovely, delicate, late-winter recipe.

Pike Dumplings in Broth

Pike dumplings, or quenelles, to be exact, are an ancient preparation for the bony fish, but any fish will work here. These are light as air and are perfect floating in a clear broth - in this case, a wild mushroom broth.

On Trichinosis in Wild Game

I don’t think I go a month without someone asking me about food safety and wild game, and by far the most common questions are about trichinosis, notably in relation to wild boar and bear meat. I’ve studied this issue for several years, and I find no real issue — provided you know a few […]

Something New at HAGC

Finally, after all these years writing Hunter Angler Gardener Cook, I am starting a newsletter. The reasons are several, and I'll detail them in this post, but I am hoping you will sign up for it as a favor to me.

Honey Sriracha Duck Legs

Honey Lime Sriracha Duck Legs. You want these, yes you do. This is a party appetizer, snack or Paleo bonanza that has it all: Sweet. Sour. Spicy. Savory. Crispy. Make more than you think you can eat, and you will see the limits of your stomach...

Pheasant Green Curry

As much as I like Indian curries, I like Thai curries even more. This is a bright, spicy Thai green curry done with pheasant breasts. It's actually a lot easier to make than it looks.

Dining on Dock

One of the earliest greens to appear in spring, the various docks -- curly dock and Western dock chief among them -- are easy to identify and taste like a cross between spinach and rhubarb.

Nordic Goose ‘Pho’

Virtually all of the best soups in this world are somehow interactive -- broth and goodies surrounded by an array of condiments you can pick and choose from. Vietnamese pho is a classic case. Why not take that idea, but use cold climate ingredients?

Classic Duck Ragu

This is an Italian classic, sugo d'anatra, or duck ragu. It's a meaty pasta sauce that uses slow-cooked duck legs or wings for the meat, and is damn good with any pasta or polenta, but especially good with pumpkin-ricotta gnocchi.

Venison Steak with Wild Rice Pilaf

Venison steaks served with a fantastic wild rice pilaf. It's an unusual pilaf, made when I decided to play a game of bouncing flavors, colors and textures off each other. Want to learn how to do this? Read on.