Buck, Buck, Moose
All of the serious hunters that I hang around with — and I hang around with a lot of them — use Hank Shaw’s wild game recipes. His stuff is authentic, fail-safe, and well-written. They oughta give this man a Nobel prize.
- Steve Rinella, author and host of Meateater on Sportsman Channel
I’ve lived on a cattle ranch for twenty years, so venison in all its forms has always been a bit of a mystery to me. For that reason, I devoured every page of Buck, Buck, Moose. Hank Shaw lives, sleeps, eats, and breathes venison–and his passion is palpable. From laying out the ancient connection between man and deer to presenting clear, hands-on instructions for handling and cooking venison, no stone is left unturned. Hank has absolutely outdone himself, and I know this book will be enjoyed by venison enthusiasts and novices alike.
- Ree Drummond, New York Times Bestselling author of The Pioneer Woman Cooks
In forty years of hunting for food I’ve done it, read it, seen it, and ate it. Or so I’ve smugly told myself. Until now. Hank’s creative style, with both pen and pan, is a new awakening for me. Family tradition, mixed with mid-life laziness, had me suffering palate stagnation, even with something as sophisticated as venison. No longer. Hank has me waiting for the new season, armed with new ideas for new meals that will renew the cooking spirit within this seasoned hunter.
- Randy Newberg, host “Fresh Tracks TV” and “Hunt Talk Radio”
There is no reference that celebrates the outdoor lifestyle and dedication to responsibly harvesting everything antlered like Buck, Buck, Moose. As a chef and outdoors enthusiast I have been searching for a complete guide from hunt to table. It has now arrived.
- Bryan Voltaggio, Top Chef finalist, deer hunter and James Beard Award nominee
A former restaurant cook and newspaper journalist, Hank Shaw is one of North America’s foremost experts on wild foods ranging from game to fish to wild edible plants and mushrooms.
His website, Hunter Angler Gardener Cook, won the James Beard Award – considered the Oscars of the food world – in 2013, and has won numerous other awards in recent years.
Shaw has been featured in publications ranging from the New York Times to CNN, the Chicago Tribune, Field & Stream and the Washington Post, and he has appeared on numerous television shows, including Mike Rowe’s “Somebody’s Gotta Do It” and Andrew Zimmern’s “Bizarre Foods.”
His work has appeared in magazines such as Food & Wine, Garden & Gun, The Art of Eating, Field & Stream, Petersen’s Hunting and more.
Shaw hunts, fishes and forages near Sacramento.
No, Buck, Buck, Moose is a complete guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.
The book features more than 110 recipes ranging from traditional dishes from six continents to original recipes never seen before. The world eats venison, and Buck, Buck, Moose is a celebration of that.
You’ll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making.
Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.