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Finding the Forgotten Feast

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How-To (DIY stuff)

A link of venison salami sliced on a plate.

Venison Salami

By Hank Shaw on January 23, 2023 - 16 Comments

How to make venison salami at home. This is a basic salami recipe, but dry curing sausage requires some skill before you try it. I’ll show you how.

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Hunt Gather Talk podcast art, dry aging episode.

Hunt Gather Talk: Dry Aging

By Hank Shaw on January 5, 2023 - 1 Comment

In this episode of Hunt Gather Talk, Australian BBQ expert and meat scientist Jess Pryles and I talk all about dry aging meat.

Read More about Hunt Gather Talk: Dry Aging

A dozen venison mincemeat pies on a cutting board.

Venison Mincemeat Pies

By Hank Shaw on December 19, 2022 - 25 Comments

How to make traditional British mincemeat pies with venison or other meat. I use venison mincemeat with a Scottish flair, using wild berries and Scotch.

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A plate with Swedish sausage, fried potatoes and sunny side up eggs.

Swedish Breakfast Sausage

By Hank Shaw on November 21, 2022 - 9 Comments

How to make stångkorv, a Swedish sausage that has barley in it. This sausage is fermented, so it gets tangy. and is great for breakfast.

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Getting ready to prepare deer heart with a sharp boning knife.

How to Prepare Deer Heart for Cooking

By Hank Shaw on November 16, 2022 - 14 Comments

How to prepare deer hearts for cooking. This method is universal and works with all large animal hearts.

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A simple goose breast recipe of thinly sliced Canada goose breast with rosemary and black pepper on a cutting board.

Seared Canada Goose Breast

By Hank Shaw on November 7, 2022 - 5 Comments

This is the best Canada goose breast recipe if you want to eat it like a steak or a London broil. Reverse seared goose breast sliced thin and served simply.

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Bison ribeyes in a Dry Ager.

Dry Aging: How and Why

By Hank Shaw on October 31, 2022 - 23 Comments

How to dry age meat, specifically venison, at home, and why you would want to give it a go.

Read More about Dry Aging: How and Why

A platter of fried pheasant with pickles, cornbread and green beans.

Fried Pheasant

By Hank Shaw on October 24, 2022 - 15 Comments

Yes, you fry pheasants! Here’s a recipe for pickle-brined, fried pheasant you’ll love. Works great with grouse and partridge, too.

Read More about Fried Pheasant

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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
Venison 101: How to Cook Venison
pickled pike recipe
Pickled Pike
Slices of smoked venison roast on a cutting board.
Smoked Venison Roast
Conejo en adobo on a plate
Conejo en Adobo
A platter of fried walleye with lemon.
Fried Walleye
A plate of pine nut cookies.
Pine Nut Cookies

As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

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