Finding the Forgotten Feast
If I had a dollar for every time someone has asked me about sous vide and wild game, I could buy a new truck. Pretty much every day on book tour it would come up. It seemed weird. After all, sous vide has been around since 1974, and for this we can blame the French,
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A recipe inspired by the plants I saw around me while pheasant hunting in western Kansas. Weirdly, those plants said Mexican food.
A recipe for ground venison jerky, a great use of lean ground meat. This recipe mimics Native American pemmican.
Char siu is basically Chinese barbecue, usually done with pork. It’s sweet, spicy and so damn good you owe it to yourself to master this recipe.
My name is Hank Shaw.
I write. I cook. I hunt, fish, dig earth, forage, ferment things, brew beer, raise plants, live for food and chase God’s creatures. I drink Scotch or Bud, eat burgers or dine on caviar, depending on my mood or what day of the week it happens to be. I spend my days thinking about new ways to cook and eat anything that walks, flies, swims, crawls, skitters, jumps – or grows. This is my story.
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