Hank Shaw's Blog, page 86

Wild Mushroom Pierogi

Who doesn't love pierogi? I mean really. Little pockets of goodness, boiled briefly then fried and served with caramelized onions, sour cream and dill? Heaven on a plate. I made these with wild mushrooms, but any mushroom will do.

Smoked, Honey-Glazed Ham

It's tough to cure a whole ham on a wild pig: You'd need to scald and scrape it in the field, and that ain't happening. But you can make a traditional Easter ham with a skinless piece! Here's my version, smoked and glazed with honey.

Fromage de Tete

Fromage de tete. Coppa di testa. Presskopf. Brawn. Anything but "head cheese." Only that's what this is. This is the head of a wild boar I shot, cooked and pressed into a terrine pan. It's actually damn good. No, really.

Fromage du Tete

Fromage du tete. Coppa di testa. Presskopf. Brawn. Anything but "head cheese." Only that's what this is. This is the head of a wild boar I shot, cooked and pressed into a terrine pan. It's actually damn good. No, really.

Wild Boar Stir-Fry with Asparagus

After my pig hunt on Monday, I've spent the past few days butchering, curing, making stock and such. When it came time for dinner, all I wanted was something simple and easy. Stir fry hit the spot.

Pig Hunting on Karma Ranch

For the second time, I journeyed 300 miles south to hunt wild pigs. And for the second time, good karma lead to a good hunt. Crazy how that works out, eh?

Classic Steak au Poivre

Steak au poivre, a/k/a pepper steak, is a French classic. Normally done with beef, this method works great for any red meat, from venison to duck or goose. I use specklebelly goose breasts here.

Squirrel Stew with Paprika and Greens

I first made this stew for my friends Joe and Dorrie in Ohio, last season. I called it Portuguese squirrel stew at the time, but I really have no idea whether this qualifies as Portuguese. All I know is that it's damn good.

Smoked Sturgeon

It's sturgeon time here in the West, and whether you catch your own or buy farm-raised fish, smoked sturgeon is one of the great smoked fish of the world. Here's how I make it.

Timing is Everything

The wild waits for no one. You must be out there all the time to catch the moments that Nature releases her bounty. Sometimes you have months to play, sometimes weeks, sometimes only days, or even hours.