Helping hunters, anglers and foragers make great meals since 2007.

Hank Shaw – Hunter, Angler, Gardener, Cook

The Latest Posts

Garlic Roasted Mushrooms

This is a simple garlic roasted mushroom recipe that works with any meaty mushroom, from porcini to shiitake to regular button mushrooms.

French Garlic Chicken

Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs, and works with chicken, pheasant, rabbit or partridge.

Corned Beef Casserole

Corned beef or venison casserole is a great use for leftovers. Add noodles, cabbage, peas, cheese and breadcrumbs and it’s a winner.


Venison 101: How to Cook Venison

A comprehensive look at how to cook venison that covers all types of venison and all cuts. Here’s a basic breakdown on what to do with your deer meat.

How to Harvest Wild Onions

There’s a lot of talk out there about people overharvesting ramps, the most dominant wild onion in the East. Some of that talk is true. Here’s how to responsibly harvest wild onions of any sort, as well as how to prepare, store and preserve them.

Perfect Seared Fish

Searing fish perfectly is a skill any cook should have, especially if you catch your own fish. I’ve been cooking fish this way for close to 30 years, both professionally and at home. Here’s how to sear a fish, step by step.

Morel Sauce with Venison

It’s morel season at last, and in celebration, I’ve revamped one of my favorite recipes for venison and morels. No fresh morels in your area yet? Use dried. They work fine in this recipe.


Hank Shaw on a fishing dock.

Hi, I’m Hank Shaw

I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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Everything you need to know to get more out of the fish and game you worked so hard to bring home.

Mushroom Recipes

Mushrooms are endlessly fascinating in the kitchen, whether they are wild or cultivated. Springtime is when the first edible mushrooms start showing, and morels are the star of the show. Here are some fun and tasty mushroom recipes for your harvest.

Mushroom Tortellini

When life gives you mushrooms, make tortellini out of them. I love these little packets of love, and making them with wild mushrooms is especially lovely.

Huitlacoche Quesadilla

A recipe for huitlacoche quesadillas. Huitlacoche, “corn smut,” is a mushroom that grows on corn, and is amazing cooked with chile and onion on a tortilla.

Birch Bolete Bonanza

How to identify, harvest and cook the birch bolete, Leccinum scabrum. Birch boletes are edible, but best dried first.

chanterelle sauce

A recipe for a summery chanterelle sauce that works well with fish, poultry, pasta or bread. Chanterelles, cream, corn and roasted garlic.



Sweet Things

A selection of recipes for snacks and desserts featuring wild edible plants. You’ll find baked goods, ice creams, cookies and cakes, all using wild nuts and berries.

Cucumber Agua Fresca

How to make a cucumber agua fresca with lime and a touch of salt. This is a great hot-weather drink that also uses up cucumbers if you have too many.

Olive Oil Rosemary Cake

A recipe for an olive oil rosemary cake with pine nuts. This is an Italian cake that isn’t too sweet, and is great with preserved fruit and a little liqueur.

Pine Nut Cookies

How to make pine nut cookies, pignoli, with American pine nuts — although any kind of pine nut works. These cookies have a touch of rosemary in them and are not too sweet.