A Monthly Message
Each month I write to my most important readers a newsletter about my comings and goings, what I am foraging, fishing and hunting for — what’s in season all over the country — as well as my public events and special offers, like discounts on gear and advance notice about cooking classes or schools. It’s a chance for me to talk directly to you, without the filter of Facebook (did you know that even if you “like” HAGC, Facebook doesn’t necessarily let you see what I post?) or the noise of Twitter.
The newsletter will never replace the immediacy of live chatting on social media, which is why I will remain on Facebook, Twitter and Instagram. But if I have something important to announce, or if you want to contact me and be certain I’ll get it, the newsletter is the best way.
So I hope you’ll sign up. I only plan on writing a newsletter once a month, and will only add other notes to you when and if there is something immediate and pressing to announce. I promise to not clog your email, and I promise not to sell your email address to a third party.
Here’s how to subscribe:
Thanks in advance!
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Note, I will never give away or sell your email address to anyone, and neither will aWeber, our newsletter service. I hate spam as much as you do. If you decide you don’t want to receive email updates anymore, you can always unsubscribe; there is a link to do just that at the bottom of every newsletter.
Hank,
Now that September is here and small game season has opened in Washington state, I’ve finally been able to try out one of your recipes from Pheasant, Quail, Cottontail. Last evening I prepared my recent grouse harvest using your roasting method. Absolutely delicious! Together with Buck, Buck, Moose (the venison chili recipe is my favorite, by the way), this is the best set of recipes available for preparing my quarry, hands down. Cheers to you, and bring on the Chukars!
Jeff Brummel
Wenatchee, Washington
Hank, I was wondering if you had a recipe for groundhog or woodchuck. While not an animal most people hunt for sport, most people with land in the Midwest deal with them as a nuisance animal, and some dispatch several a year. I hear groundhog are good to eat, but have found very little in the way of recipes to prepare them. Any suggestions?
Nate: Use then in hare or jackrabbit recipes. My latest book has a number of recipes good for woodchuck.
Got my first turkey this year with the open season in BC (can’t wait till spring) I’ve cooked a lot of turkeys but not wild. I’m thinking a slower cook at lower temp like a farm raised chicken or grouse. Any hints?
PS: used more than a few of your recipes with venison and have really enjoyed them. Thanks ?
Really enjoy your site.
Good luck with selling the books direct. Could you let us know when you can post outside USA? UK in particular! Not much bear, moose or elk here, but substitutions are fun to try.