• Skip to main content
  • Skip to primary sidebar
Subscribe
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

Hunter Angler Gardener Cook

Finding the Forgotten Feast

  • Home
  • About
    • Privacy Policy
  • My Cookbooks
    • Public Events
  • Podcast
  • Game Recipes
    • Venison Recipes
    • Duck Recipes and Goose Recipes
    • Rabbits, Hares and Squirrels
    • Pheasants, Turkey, Quail
    • Dove and Pigeon Recipes
    • Wild Pig and Bear Recipes
    • My Best Taco Recipes
    • Wild Game Sauces
  • Charcuterie
    • Homemade Sausage Recipes
    • Smoker Recipes
    • Bacon, Jerky, Hams, etc
    • Salami Recipes
    • Confit, Pate, Terrines
  • Fish
    • General Fish Recipes
    • Salmon Recipes
    • Snapper Recipes
    • Crabs, Shellfish and Squid
    • Little Fish and Oddballs
  • Gathering
    • Wild Greens and Herbs
    • Mushroom Recipes
    • Acorns, Nuts, Starches
    • Pickles and Preserved Foods
    • Berries, Sweets and Syrups
    • Unusual Vegetables

How-To (DIY stuff)

Spices and herbs needed to make niter kibbeh, Ethiopian butter.

Niter Kibbeh

By Hank Shaw on February 23, 2022, Updated May 4, 2022 - Leave a Comment

Niter kibbeh, spiced Ethiopian butter, is not so much a sauce as a cooking medium, although it does make an intriguing simple sauce for pheasant, quail or white fish. Niter kibbeh (NIT-r KEB-beh) is the aromatic, clarified butter we cooked with at the Eritrean restaurant Horn of Africa I worked at in Madison many years

Read More about Niter Kibbeh

Two bowls of duck noodle soup.

Duck Noodle Soup

By Hank Shaw on February 21, 2022 - 2 Comments

A Cantonese duck noodle soup recipe that works with wild or farmed duck. Roast duck with noodles, a duck broth, mustard greens and ginger. Simple and refined.

Read More about Duck Noodle Soup

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

Read More about How to Smoke Shad

A bowl of clear seafood stock

Seafood Stock

By Hank Shaw on February 18, 2022, Updated April 18, 2022 - 2 Comments

Seafood stock, usually crab stock for me, is a mainstay in my kitchen during Dungeness crab season, which in California runs from November through June.  But a good seafood stock can be made with any sort of crab, or lobsters, crawfish, shrimp, or fish. Really what makes a nice seafood stock is a mix of

Read More about Seafood Stock

Squares fo glace de viande on a plate.

French Glace de Viande

By Hank Shaw on February 11, 2022, Updated May 2, 2022 - 3 Comments

How to make glace de viande at home. Glace de viande is what most people erroneously call demi glace, a thick, concentrated stock.

Read More about French Glace de Viande

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

Read More about Lardo, Italian Cured Pork Fat

A bowl of puchero stew.

Puchero

By Hank Shaw on January 31, 2022 - 7 Comments

Puchero is a hearty stew made all over the Spanish-speaking world. This is a Mexican puchero recipe uses beef or venison and lots of vegetables. Simple, satisfying and it keeps well.

Read More about Puchero

A platter of pulled duck

Pulled Duck

By Hank Shaw on January 24, 2022 - 5 Comments

Pulled duck is very close to pulled pork, and can be done in several ways for different results. Here’s how to make it at home. Works great with geese, too.

Read More about Pulled Duck

  • « Go to Previous Page
  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Go to page 4
  • Go to page 5
  • Interim pages omitted …
  • Go to page 29
  • Go to Next Page »

Primary Sidebar

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!

More about Hank...

Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
Venison 101: How to Cook Venison
A bunch of ramps ready to cook.
13 Ramps Recipes to Try This Spring
wild hog BBQ
Wild Hog BBQ
Finished smoked trout recipe
Smoked Trout or Kokanee
Wild asparagus spears.
Gathering Wild Asparagus
A platter of fried morels
Fried Morel Mushrooms

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

Never Miss a Recipe

Receive recipes direct to your inbox.

 

 

Back to Top
  • Home
  • About
  • Classes & Events
  • Tutorials
  • Podcast
  • Charcuterie
  • Wild Game
  • Fish
  • Foraging
  • Privacy
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

As an Amazon Associate I earn from qualifying purchases.

© 2022 Hunter Angler Gardener Cook, All Rights Reserved.

Site built by: Site by Status Forward