No public events scheduled for the moment. Stay tuned…
Reader Interactions
Comments
Joe Dsays
Hopefully you can make it to the Spokane area sometime!
David Griggssays
Hello Hank, a while back I challenged myself to use every available part of an animal that I kill. Today I used the fore shanks off of a deer. There isn’t any muscle tissue, but tons of marrow and connective tissue. I put three of them in with a roast. The intent being to make stock from them after roasting….That leaves only the head/spinal column & intestines, which I let song birds clean up in our cold Northern Minnesota winter. I turned the stomach into tripe. Spring is coming and I am waiting for ramps, oyster mushrooms, and chickweed. Hope all is well. Thanks for you inspiration, Dave
Steve Zanesays
I am a member and already bought the bookpheasant quail and cotton tail but I am trying to bring the recipe up on the web to add to my computer but search wont find it even though it was once published on the web, and is in the book . Whats the secret to getting it on the web
annasays
Hi Hank Anna from Seattle I got the flu a week ago. I also have an Ethiopian friend and love the food, Well, since I was able to eat again, it has been Lamb Tibbs/Injera breakfast, lunch and dinner. I got so embarrassed showing up at the local Ethiopian restaurant, I decided to get some recipes and try it out myself. Right now, I have your lamb tibbs in my Insta Pot and we will see the end result. Injera waiting too. I once tried Injera. Dismal failure. Better to buy. Keep you posted
Linda G.says
I made the goose leg confit and it’s delicious. I am wondering what I can do with the dark brown semi-gelatinous liquid that was left after I saved the used duck fat?
Hopefully you can make it to the Spokane area sometime!
Hello Hank, a while back I challenged myself to use every available part of an animal that I kill. Today I used the fore shanks off of a deer. There isn’t any muscle tissue, but tons of marrow and connective tissue. I put three of them in with a roast. The intent being to make stock from them after roasting….That leaves only the head/spinal column & intestines, which I let song birds clean up in our cold Northern Minnesota winter. I turned the stomach into tripe. Spring is coming and I am waiting for ramps, oyster mushrooms, and chickweed. Hope all is well. Thanks for you inspiration,
Dave
I am a member and already bought the bookpheasant quail and cotton tail but I am trying to bring the recipe up on the web to add to my computer but search wont find it even though it was once published on the web, and is in the book . Whats the secret to getting it on the web
Hi Hank
Anna from Seattle
I got the flu a week ago. I also have an Ethiopian friend and love the food,
Well, since I was able to eat again, it has been Lamb Tibbs/Injera breakfast, lunch and dinner. I got so embarrassed showing up at the local Ethiopian restaurant, I decided to get some recipes and try it out myself. Right now, I have your lamb tibbs in my Insta Pot and we will see the end result. Injera waiting too. I once tried Injera. Dismal failure. Better to buy.
Keep you posted
I made the goose leg confit and it’s delicious. I am wondering what I can do with the dark brown semi-gelatinous liquid that was left after I saved the used duck fat?
Thanks for all of your great fish & game recipes.