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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.

Four links of Toulouse sausage on a cutting board.

Toulouse Sausage

By Hank Shaw on December 3, 2021, Updated May 25, 2022 - 1 Comment

Toulouse sausages are the classic ingredient in cassoulet, that hearty bean, confit and pork extravaganza that is a hallmark of any self-respecting French cook’s repertoire. Traditional Toulouse sausages are all pork, and are minced by hand rather than ground — a fine option I do myself from time to time. But the sausage is also wonderful

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Four goose neck sausages, cou farci. uncooked and ready for roasting.

Goose Neck Sausage

By Hank Shaw on November 13, 2021, Updated May 25, 2022 - 2 Comments

Categorize cou farci, or goose neck sausage, under “hardcore wild game recipes.” Making sausages using a bird’s neck as a casing was something I “invented” back in 2007, when I was struck by how perfect a goose’s neck would be as a sausage casing. Alas. As the Romans put it, nothing is new under the

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Smoked venison jerky with some of its main ingredients

Smoked Venison Jerky

By Hank Shaw on October 18, 2021 - 23 Comments

How to make smoked venison jerky at home. Slow smoking strips of deer meat until mostly dried and chewy is a great way to make venison jerky.

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venison summer sausage on Saltines

Venison Summer Sausage

By Hank Shaw on October 11, 2021 - 18 Comments

My recipe for old school style venison summer sausage, where you dry age the sausages so they can keep for months in the fridge.

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Three venison bratwurst on a cutting board

Venison Bratwurst

By Hank Shaw on September 7, 2021, Updated June 6, 2022 - 44 Comments

My recipe for smoked venison bratwurst, made like the red bratwurst from State Street Brats in Madison, Wisconsin. Even if you don’t like the Badgers, you’ll like these links.

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A bowl of smoked trout dip

Smoked Trout Dip

By Hank Shaw on August 2, 2021, Updated February 24, 2022 - 6 Comments

Smoked trout dip is a classic appetizer in and around the Great Lakes. Here’s how to make it at home. I use lake trout, but any trout works, as will other oily fish like mackerel or mullet.

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Slices of unsmoked bacon in a bowl.

Unsmoked Bacon

By Hank Shaw on May 27, 2021, Updated May 27, 2022 - Leave a Comment

This is a recipe for basic, unsmoked bacon, Called ‘green bacon,’ it is an unsmoked lightly cured pork belly made with just salt and spices, no nitrates. It’s not that I am against nitrates, but sometimes I like a lightly cured, fresher-tasting bacon with my sautéed greens, pasta or beans. A quick word on “uncured”

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Three links of weisswurst on a plate

Weisswurst Sausage

By Hank Shaw on April 12, 2021, Updated June 6, 2022 - 17 Comments

A classic German sausage made from white meats and flavored with lemon, parsley and spices.

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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

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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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