Hunt Gather Talk 8: Jerky, Venison Ribs, Gear Guide


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Hunt Gather Talk PodcastIn this episode of Hunt Gather Talk, I answer listener and reader questions. Topics range from what cuts to use for jerky to the concept of Chinese master stock to the importance of char in Mexican cooking. I also run through what you need to know to cook venison ribs you’d be proud of — and finally, I got asked about what are my go-to tools in my kitchen.

Here are some links for further information on this week’s episode:

That should get you started. Finally, my cookbook, Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things, has all kinds of stuff on venison ribs, fat and more.

Enjoy this week’s podcast, and, as always, if you like it, please subscribe and leave a review. It helps me a lot. Thanks!

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About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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  1. Hank
    I love these podcasts. So glad you are doing these. Also, thanks for the references about Craig Diehl. Went to one of his places this week in Charleston and the cured meats are fantastic. Keep up the good work.

  2. Hey Hank!

    Love the podcast, it is a great addition to the site. You alluded to the fact that cooking moose and elk ribs was a bit different than deer ribs, but you never expanded on that. Could you fill us Ontario hunters in? Calf tags are the default up here (and with the new moose management plans they are also the norm) and I think some calf ribs would be awesome, as have all your recipes that I have made (eating corned venison as I type!) Thanks Hank and keep up the amazing work!


  3. My most important kitchen gear is my pressure cooker. I cannot do without my pressure cooker. The stove and kitchen sink is rather important too.