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Finding the Forgotten Feast

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Charcuterie and Cured Meats

A huge selection of recipes for all forms of charcuterie, ranging from salami to fresh sausages, hams, bacon and other smoked meats and fish, to terrines, pates and even things like scrapple.

Some of my most popular recipes are for Basic Salami, Mexican Chorizo, a wintertime Wild Game Terrine, and Sheboygan Bratwurst for summer grilling.

Smoked swordfish on a cutting board.

Smoked Swordfish

By Hank Shaw on April 25, 2022 - 13 Comments

How to smoke swordfish, marlin paddlefish or any other thick, meaty fish. It’s great as-is, or in tacos or sandwiches.

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Hank Shaw holding a bowl of sausage with sage.

Venison Sausage with Sage

By Hank Shaw on April 13, 2022, Updated May 24, 2022 - Leave a Comment

Venison sausage with sage is a recipe I designed a long time ago, after returning from a deer hunting trip to Catalina Island, where there are lots of native sages. Here’s how to make a sage sausage with any meat. I am a firm believer in the cooking adage, “what lives together in life can live together

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Five links of pheasant sausage on a platter.

Pheasant Sausage

By Hank Shaw on March 16, 2022, Updated May 5, 2022 - Leave a Comment

It is not uncommon to come home with enough pheasants to make pheasant sausage, especially if you hunt pen-raised birds. This recipe mixes pheasant and pork with French Provencal flavors for a nice, light sausage great for summer grilling. I originally developed this pheasant sausage recipe years ago, and it was for an old rooster,

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Three links of Hmong sausage on a plate.

Hmong Sausage

By Hank Shaw on March 11, 2022, Updated May 4, 2022 - Leave a Comment

Hmong sausage is a coarsely-ground, country style sausage, usually pork, rich with Southeast Asian flavors like ginger, cilantro, chiles and garlic. This is a beguiling sausage inspired by a similar recipe in Sheng Yang’s Cooking from the Heart: The Hmong Kitchen in America, which is the first-ever English-language Hmong cookbook; if you’re not familiar with

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A platter of garlic sausages made from venison and pork

Garlic Sausage with Basil

By Hank Shaw on March 4, 2022, Updated May 24, 2022 - Leave a Comment

There is nothing exotic or unusual about this garlic sausage, except maybe that I am using venison along with the pork. You could use all pork or any combination of similar meats. I like to call this my “A Zone” sausage. It’s a California inside joke, as the state, in its infinite wisdom, makes us

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Slices of duck terrine on a cutting board with leaves of frisee.

Duck Terrine

By Hank Shaw on March 4, 2022, Updated May 25, 2022 - Leave a Comment

Making a duck terrine is not as hard as you might think, although you do need some equipment. Why bother in the first place? Because terrines are the pinnacle of ground meat dishes, and can include all kinds of interesting bits inside. A terrine is essentially a firm pâté with something inside it. Either way, it

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Smoked shad on a cooling rack.

How to Smoke Shad

By Hank Shaw on February 18, 2022, Updated April 18, 2022 - Leave a Comment

If you don’t know how to debone a shad, and that’s not easy, smoked shad is the best way to eat this most bony of fishes. Shad is little more than a giant herring, and is nearly as oily as a mackerel or a bluefish — and oily fish make the best smoked fish. The

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Slicing lardo in Colonna, Italy.

Lardo, Italian Cured Pork Fat

By Hank Shaw on February 9, 2022, Updated May 24, 2022 - Leave a Comment

Lardo is one cured product you will almost never see done with wild game; I’m not saying it’s impossible, and I’ve done it, but to make really good lardo — which is cured and dried back fat — you need that fat to be at least an inch thick. This used to be rare even on

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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Featured Recipes

red chimichurri with venison steak
Red Chimichurri
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Cucumber Sauce for Salmon
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Arrachera Tacos
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Cherry Tomato Confit
Fire roasted salsa in a molcajete
Fire Roasted Salsa
Two hands holding a fried fish sandwich
A Simple Fried Fish Sandwich

As Seen In

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