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Pheasant, Quail, Cottontail

Hi, I’m 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, and have a brand-new book out now called Borderlands: Recipes and Stories from the Rio Grande to the Pacific.

Over on Substack, I have a website dedicated to the intersection of food and nature. If it’s wild, you’ll find it here. Hope you enjoy the site!

Popular Recipes

Fish

Perfect Seared Fish

Searing fish perfectly is a skill any cook should have, especially if you catch your own fish. I’ve been cooking fish this way for close to 30 years, both professionally and at home. Here’s how to sear a fish, step by step.

Fish

Smoked Trout Dip

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.

Venison

Smoked Venison Jerky

How to make smoked venison jerky at home. Slow smoking strips of deer meat until mostly dried and chewy is a great way to make venison jerky.

Charcuterie

Spicy Italian Sausage

As a Jersey boy, hot Italian sausage has been a part of my life forever. Here’s my recipe for this classic link.

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