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Hunter Angler Gardener Cook

Finding the Forgotten Feast

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How-To (DIY stuff)

Fish pie with leeks being spooned out of a casserole.

Fish Pie with Leeks

By Hank Shaw on March 28, 2022 - 11 Comments

A simple recipe for fish pie with leeks, a British classic. You can use one kind of fish or a variety in the filling, which is topped with mashed potatoes and baked.

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Wild grape leaves, ready to be made into pickled grape leaves.

Pickled Grape Leaves

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

Pickled grape leaves sound odd, but they are the preserved grape leaves you use for various Mediterranean dishes, like dolmades, the stuffed grape leaves from Greece. If you live in grape country — and most of us do — May through early July is the best time to make pickled grape leaves to use for

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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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An elk roast, sliced on a cutting board.

Reverse Seared Elk Roast

By Hank Shaw on March 14, 2022 - 11 Comments

If you are looking for a foolproof elk roast recipe, you’ve found it. The secret is to reverse sear the roast slowly, then finish over very high heat — and this method works with any large roast, not just elk.

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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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Two shrimp empanadas on a plate.

Shrimp Empanadas

By Hank Shaw on March 7, 2022 - 7 Comments

A cool recipe for shrimp empanadas that uses mashed plantains for the dough. The empanadas are then fried crispy. This recipe is from Tamaulipas, Mexico.

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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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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

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