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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.

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 - 4 Comments

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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A coil of venison sausage on a table.

Basic Venison Sausage

By Hank Shaw on January 31, 2022, Updated May 30, 2022 - 2 Comments

This is a rich, country-style venison sausage recipe where the dominant spices are ground bay leaves and garlic. These are especially good for grilling, as bay seems to go well with the flavors that come with cooking over an open fire. I like this as a coarse sausage, but you can grind it finer if

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Wild boar salami netted and hanging to dry.

Wild Boar Salami

By Hank Shaw on January 5, 2022, Updated May 31, 2022 - Leave a Comment

This is a special wild boar salami I developed to celebrate a set of ingredients that all came from within 50 miles of each other: A wild hog I shot in Monterey County, some native sage I found there, and some California bay laurel my neighbor brought me from Santa Cruz. And I also use

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A platter of wild boar sausage, cooked and ready to eat.

Wild Boar Sausage

By Hank Shaw on December 3, 2021, Updated May 24, 2022 - 2 Comments

I have an entire section of this website dedicated to wild game sausages, from wild hogs and other animals, but this wild boar sausage is my baseline. This is a coarse, country-style wild boar sausage recipe that highlights the flavor of the boar. I use only a few herbs for flavoring, which allows the taste

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Hank Shaw holding a rod and reel in the American River

Hi, my name is 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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Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
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Slices of smoked venison roast on a cutting board.
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Conejo en adobo on a plate
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