Helping hunters, anglers and foragers make great meals since 2007.
Hank Shaw – Hunter, Angler, Gardener, Cook
Panzanella di mare is an Italian bread salad with tinned fish. This is a winter panzanella with black kale, squash and sage. It’s versatile, too.
A simple recipe for cranberry sausage stuffing with lots of variations depending on what you have on hand. Sausage, stale bread, nuts and dried berries are the stars.
How to make classic Sonoran caldo de queso, a cheese soup with a rich broth, roasted chiles, potatoes and chunks of cheese.
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.
This is a fundamental skill everyone who cooks duck or goose should know, especially if you are a hunter. Cooking a duck breast is like cooking a steak. A steak wearing a hat made of bacon!
Roast partridge, grouse or quail is a wonderful idea, but in practice the bird often comes out dry. Pan roasting is a far better way to roast game birds. This is by far the best way to cook upland birds, or small, skinny ducks like teal.
Ducks and Geese
This is the best Canada goose breast recipe if you want to eat it like a steak or a London broil. Reverse seared goose breast sliced thin and served simply.
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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Polish cabbage rolls, also known as golumpki, are, like many “thing wrapped in other things,” comforting, easy, versatile and delicious.
Pheasant, Grouse, Quail
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.
Brisket tacos are a Texas tradition that extends into Northern Mexico. Chopped, smoked brisket on a flour tortilla with all the fixins.
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.
A recipe for a summery chanterelle sauce that works well with fish, poultry, pasta or bread. Chanterelles, cream, corn and roasted garlic.
A simple, quick and easy recipe for mushroom fried rice. This recipe works with any fresh mushroom, from buttons to morels, and whatever vegetable is in season when you make it.
A mushroom tart recipe with an eggy, cheesy filling and a crispy pie dough crust. You can use any sort of mushrooms, and either a pie or tart pan.
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.
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.
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.