Finding the Forgotten Feast
As we say farewell to the hot weather of summer — and for many, our tomato patches — here is a fantastically simple way to enjoy a small bird such as a partridge, chukar, quail or game hen.
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Old school Southern tomato gravy served with country fried dove breasts. ‘Nuff said.
My annual duck hunt and cooking school with Coastal Wings Outfitters will be in Oklahoma this January, and we’ll be hunting, cooking and learning how to eat everything but the quack.
A damn good barbecue sauce featuring the fruit of the prickly pear, also called a tuna.
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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