Helping hunters, anglers and foragers make great meals since 2007.
Hank Shaw – Hunter, Angler, Gardener, Cook
Explore The Site
The Latest Posts
Southern
Catfish Etouffee
A simple recipe for catfish etouffee, a Cajun smothered catfish dish served with white rice. Other fish work well here, too.
Essays and Stories
My Sixth Rodeo
It’s finally here, my latest cookbook Borderlands! It’s a culinary journey along the border from the Gulf to the Pacific. Hope you like it.
American Recipes
Rhubarb Muffins
A simple recipe for rhubarb muffins with sour cream. I add nuts, but they’re optional. This is a great master recipe for muffins.
Popular Recipes
Pheasant, Grouse, Quail
BBQ Quail Southwest Style
Quail barbecued slow and low with Arizona sauce. What is Arizona sauce, you say? All that is good about the wild foods of the Southwest: mesquite honey, tequila, and wild chiltepin chiles.
Foraging
Simple Dandelion Greens
A simple, Italian-inspired dandelion greens recipe you can use as a master recipe whenever you want to cook tender greens, wild or farmed.
Fish
Fried Walleye
Fried walleye is a classic for a reason: Crispy on the outside, flaky on the inside. The method here is buttermilk fried fish, and it works with all firm, white fish.
American Recipes
Shrimp Mac and Cheese
Shrimp mac and cheese is a riff of the classic lobster mac and cheese. Shrimp is milder, less expensive and almost as good.
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!
SPanish Recipes
The cuisines of Spain are legendary, and I have been cooking it, and traveling there, for many years. You’ll find all sorts of fun stuff in this category, perfect for summer eating.
How-To (DIY stuff)
Rye Ciabatta Bread
A recipe for a light, airy rye bread, basically a rye ciabatta. This is a 45 percent rye, 55 percent wheat bread that uses an overnight sponge.
Pheasant, Grouse, Quail
Spanish Quail with Paprika and Onions
A Spanish recipe for quail stewed with paprika and onions. You then strain off the liquid and serve that with pasta. it’s a great date night dish.
Featured
Zarzuela de Mariscos
A recipe for zarzuela de mariscos, a Spanish seafood stew with lots of different seafoods, tomatoes, peppers and a zippy herb pesto at the end.
Charcuterie
Spanish Fuet Sausage
How to make Spanish fuet sausage at home. Fuet is a long, thin salami-style sausage lightly seasoned with garlic, white pepper and wine.
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.
Mexican
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.
Sweet Things
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.
Sweet Things
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.
