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Hunter Angler Gardener Cook

Finding the Forgotten Feast

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Northern European

A gravy boat full of British parsley sauce.

British Parsley Sauce

By Hank Shaw on April 18, 2022 - 3 Comments

Classic British parsley sauce, creamy with a touch of mustard, goes very well with fish or white meat poultry or pork.

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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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German jagerschnitzel served with a mushroom sauce, on a rustic plate.

German Jägerschnitzel 

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

Jägerschnitzel is one of Germany’s best known dishes. Also spelled jaegerschnitzel, it means “hunter’s cutlets,” meat pounded thin and served with a mushroom sauce. Easy to make, and a great way to celebrate a successful hunt. Back in the 1800s, jägerschnitzel was originally made with venison or wild boar loin, pounded thin. It is now normally made

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Close up of a bowl of grouse soup.

Scandinavian Grouse Soup

By Hank Shaw on February 28, 2022, Updated May 4, 2022 - Leave a Comment

If you like a good chicken soup, you will love this grouse soup, made with a rich grouse broth, root vegetables, rye or barley and peas. It is full of ingredients common in Scandinavian cuisine, but is not a riff off any traditional recipe. Ruffed grouse can have a funky aroma and taste that is

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A bowl of German kasespatzle.

German Käsespätzle

By Hank Shaw on February 7, 2022 - 11 Comments

A simple recipe for German kasespatzle adding cooked, shredded chicken, turkey, pheasant or rabbit. Kasespatzle is a lot like mac and cheese, only better.

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venison summer sausage on Saltines

Venison Summer Sausage

By Hank Shaw on October 11, 2021 - 14 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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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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Three links of weisswurst on a plate

Weisswurst Sausage

By Hank Shaw on April 12, 2021 - 15 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 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

Closeup of sliced, smoked venison backstrap on a platter
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Wild asparagus spears.
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A platter of fried morels
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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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