Buck, Buck, Moose

Hank Shaw’s latest cookbook has hit the shelves!
Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things is the most comprehensive, lushly photographed book on cooking venison ever produced.
It will take you around the world, from nose to tail.

Order Now

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

This is not your father’s venison cookbook. You won’t see any cream of mushroom soup, and we’re not wrapping everything in bacon… although we do like bacon. A lot.

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.

Order Now

Reader Interactions