A Monthly Message
Hey there,
This is Hank. I posted this page to ask you to consider subscribing to my newsletter.
Each month I write 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 Instagram, 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 email my latest recipes and how-tos and essays, as well as one newsletter 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 give or sell your personal information to anyone else.
Here’s how to subscribe:
Thanks in advance!
__________________
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.
Adore the website and all the recipes!
Can’t get it to function properly on a computer the past few weeks though? I feel like it’s been adjusted for phones only now…. The header takes up 2/3 and sometime all of the page on the right.
Hello mat Fordham here. I’ve been cooking my whole life professionally I love your recipes. Especially the squirrel stew you had. I’m just getting into hunting do you have any recipes for grouse?
Matt: Yes. Use the search function of this website. I have many.
Do you sell shirts or hats?
Warren: Yes. Here: https://hunttoeat.com/collections/hank-shaw-x-hunt-to-eat
Hi Hank, I’m a hunter in the Netherlands and we have a lot of geese. Mainly greylag but also a lot of canadian and barnacle . I’ve noticed that in this time of year the wild geese have a decent amount of skin fat . But i never see hunters rendering this wild goose fat only duck fat . is that for a reason ? I’ve heard the taste is too strong . Do you have any experience ?
Frank: Goose fat is wonderful here in the United States. Can’t imagine why it would not be in Europe.
Hi, I left my sausages hanging over night in a dark cupboard, are they safe to eat?
Anthony: I have no idea. How warm was the cupboard?
Hi Hank,
I’ve been meaning to try this for quite some time. ” Smoked Squaw fish” or northern pike minnow. I never caught many when I lived in Polson Mt. I was able to target either the big trout or the northern pike in the flathead river while there and it never came up. I clearly remember in the tribal owned resort hall there was a picture of chief Joseph and the picture next to him, drying racks full of sqawfish. Years later I now live on the Rogue river. In Merlin Oregon. Here sqawfish are abundant. Overly so! as they where introduced and are now considered a blight eating the salmon and steelhead eggs and smolts.
I’ve been trying various recipes to mimic the smoked whitefish of the Jewish delis of my youth growing up in north Jersey/ New York. I suspect you may be familiar… I grew up in Greenwood Lake. Ice fishing for small mouths there was considered as high on evolutionary scale of crusty old fisherman-hood as one could get. Those fish soup recipes from out on the ice, as well as a taste for blackberry brandy are still hugely meaningful memories in my life and I’d like the same kinds of memories for kids as well.
Of course if you should follow this notion up I would most appreciative and maybe the sqawfish too. Cheers, Liam
Dear Hank: Just saw an article in the American Airlines magazine that I thought you might like. Hopefully the link will work, otherwise you can find it on line. The chef has written a book on an “everything but the wiggle” approach to using fish. Good luck, Stan
https://americanway.com/en/features/2020/01/chef-josh-nilands-no-waste-approach-to-cooking-fish
Hi Hank, been wanting to get your signed book, Buck, Buck, Moose. When will they be available, says late January. Thanks Ed
Ed: I am heading to the warehouse in Michigan to sign them in a week! Sorry for the delay.
Hank,
I am listening to your podcast on Sooty Grouse. I live in the Sierra. I’m hesitant to tell you that there are lots of grouse in the North/Central Sierra, so many in fact that we have resorted to hunting them with a bow (my friend even uses his re-curve for more sport). They aren’t every where but if you know where to look you can find them in abundance. There population seems to be cyclical. Last year they were dining on Manzaneta berries and needles (based on the crop). One bird every 3rd day of hunting is about average. Two is not uncommon though. Give me a holler if you want more beta.
Dave
Hey Hank, I live in Regina Saskatchewan and I’m interested in squirrel hunting. There is no season for squirrels so they’re fair game. But I haven’t heard of anyone treating them as game. Am I missing something?
Wow! Have no idea how I ended up getting your newsletter, must have been a late night foray into recipes…but really love your recipes and writings. I’m an avid fisherwoman in RI and long time forager and hope to hunt at some point. Would love to hunt rabbits with my Whippets but worried about eating wild ones with possible parasites?
Hi. I just got my first geese…3 nice big westerns. I am trying to learn how to age game more and have some questions about your thoughts on aging geese. You mentioned hanging geese for 3+ days with feathers and guts intact. However when I clicked the link to your tutorial on aging game that was provided in the article it said to always gut the geese first. I just want to make sure I don’t ruin them. They are hanging in a cooler just under 40 degrees right now. Thank you for all the wonderful knowledge that you share with all of us.
Hey!!! so happy I found your website!!!
I’m looking forward to learning my way around it. I’m a simple, southern, love the outdoors, love to cook, love having friends over sharing conversation over Good Food Kind~a~Girl.
Happy Hunting’
Connie
Hank, first of all I lean heavily on your recipes and cookbooks when bringing wild game to the table so thanks for all the recipes I would have never thought to try.
Secondly, I have 2 questions regarding a whitetail I harvested today…a couple irregularities in my experience.
1. I took the liver out of a deer that appeared by all accounts to be healthy. The liver looked fine, kind of bluish, not spotted etc. One lobe felt nice and firm. The other lobe felt very spongy. I cut into the the spongy lobe and the internal consistency was akin to cottage cheese. The entire lobe was, for lack of a better word…mushy. So mushy in fact that upon making the incision it oozed out. I have no idea what would cause this but am wondering if its some viral (hepatitis?) caused cirrhosis of the liver or something else…and if the the rest of the meat is safe. This is the second deer taken from the the same property in a weeks time that had this condition.
2. Due to less than ideal shot placement I high spined this particular deer blowing out a portion of the spinal column. When cutting out the good portions of the back strap I must have nicked something and some milky fluid ran out. Just curious if this was spinal fluid or something else entirely. The flesh of the deer seems fine and nothing else seemed off about the animal. This was a mature doe if that makes a difference.
Not sure if you have any insights here but thought I would ask. Also plan on contacting the department of conservation.
Thanks in advance!
TH
Hello,
Happy to see a Portuguese recipe. I follow your posts and recipes as we have game very frequently. Could you give a wild boar Liver Terrine recipe.
Thanks
Sofia
Having trouble finding your podcast. Is it on iTunes ?
Joel: iTunes takes a couple days to approve a podcast, and it took me off because the gap between seasons 1 and 2 was so long. It should be back there in a day or so.
Hank,
From one of the “silent readers” out here, thank you for the recipes and ideas. The last best one I did was the pork with cherries. Never thought of it, even though I used peach and apricot many times. This was fabulous.
The 40 clove pheasant I’ve done with chicken but am wondering about duck breast. Your thoughts please…
Skip: Yep, you could do it with duck legs. Not really with breasts, though. You want duck breasts medium-rare.
Hank,
Do you know anyone who has a detailed step-by-step process for making a Bayonne (style) ham? I have looked at a number of resources and think I can do it, but I would like some guidance on humidity levels for the drying steps. Like you, I live in California, so our humidity is different than coastal France. If I can’t find a detailed description, I may just use rough prosciutto guidelines.
Any advice would also be appreciated.
I froze a untrimmed whole deer heart. I took it from the field vac sealed and froze it last year. Is it still safe to consume?
Thanks.
Justin
Hello Hank,
Love your site. We have replicated multiples of your recipes and looking forward to trying more. Our question is what to do with old greek yogurt,old whole cream, and old whole mozzarella. Is there anything we can do to salvage these products into a functioning staple?
Thanks for your consideration,
Van & Beth Barksdale
Albany, Ga.
Christian from Wisconsin here! Love your recipes! I work near the Milwaukee landmark of Oakland Gyros and have grown up savoring strips of charred garlicky goodness and was wondering if you had any ideas on how to make this at home with venison but without the use of a Gyros broiler or a giant cylinder of meat. Any help would be greatly appreciated!
Hi Hank,
I cure olives at home and have researched quite a bit about spots, fruit fly infestation, or bruises. Still, I’m not 100% confident in my skills.
So I was wondering whether I could send you some pictures from a recent batch I purchased from Penna Olives so I could get your thoughts.
Appreciate the help.
Yianni
Hi! I’m interested in the borage ravioli recipe, by the link seems to take me to something for elk skirt steak… thanks for all your good work!!
Dear Hank. I,ve enjoyed reading your email for some time now here in Australia, and would like to tell you how lucky we are to have abundant wildlife to hunt and eat. As my wife is Thai and master chef number one (in my opinion) we use venison in all her recipes that call for beef. We also grow most of the asian herbs and vegetables in our garden so I would have to be the luckiest husband in the world. Having two brothers who have a boat each there in no need to buy any seafood as we catch our own.We live of the land you could say. Best regards from down under.
Hank, hi. I got your latest newsletter that opened up with a mention of the new fish and seafood book you were working on. You seemed open to suggestions on titles, possibly ones that fit alongside the titles of your previous books. I had a few ideas and thought here was as good a place as any to toss them, as you seem to keep up on these comments.
Of Fins and Tails, Gills and Scales.
Fins, Sails and Scales.
Scales, Fins and Sails.
Gills and Frills. Scales and Tails.
Scales, Gills and Grills.
Fins, Scales and Sailing Tales.
Fins, Scales and Grilling Tales.
***
That’s all. If you use any of these, feel free to thank me in your inevitable James Beard and/or Pulitzer acceptance speech.
Hi Hank,
I just purchased all three of your books and I am so excited to start using the recipes in them! My husband is an avid hunter and I have some mountain goat and sheep in my freezer and was wondering if you have any recipes for either. We have made burgers and have put it on the grill it but I was wondering about sous vide? Do you think that would be a good option? I was reading your thoughts on Sous Vide and not sure where I stand on it. We have used the sous vide for steak and thick cut pork chops and were happy with the results after a sear on our infrared burner. We tried lobster and did not like the texture. We do not have a lot of goat and sheep to experiment with and I don’t want to waste any of it.
Thanks
Jennifer Kerstetter
Hey there,
Any venison recipe will work with sheep or goat. I’d use the recipes in Buck, Buck, Moose or the venison section of this site to guide you.
Is there any way to subscribe to a physical news letter?
Beverly: No. Just via email. Sorry!
I’ve been experimenting with several of your recipes from Buck, Buck, Moose since I got it for Christmas. This book is such a fantastic resource. The recipes are amazaning and is a must have for any DIY hunter/game processor. It’s really opened my eyes to so many new meal options. Well done!
One question about the corned venison recipe: when you suggest storing it in the cooking liquid, you later refer to it as brine. Are you talking about the fresh water you simmer it in?
Thanks!
On plucking birds, how do you get rid of the little fine hairs left in the skin?
Mike: A lighter.
thank you for the very interesting article on CWD! That was so helpful and important!!
I would be honored if you followed my blog: http://www.camo365.com
Thank you!
Dear Hank, I have made Landjaeger from your recipe. Currently I have it hanging in a cooler controlled for 60° and controlled humidity about 90%. The cooler is in my outside shop which is not heated so the temp has not reached more than 50°. Humidity is good. During the curing process the links felt a little sticky. I separated them and that seemed to help and white mold is forming on the outside of the casings which I assume is good. It has a cheesy odor. I did every step to include smoking with apple wood. Am I on the right path? I did forget the sugar however in the receipe. I hope that doesn’t hurt the process. Thanks.
David: Lower the humidity. You don’t want it that humid for more than a couple days. Shoot for about 75% humidity.
Hank,
Looking forward to the new book! I have gifted quite a few of your others to friends and relatives.
Any chance there are any shirts for the new books? I have thoroughly worn out my Buck, Buck, Moose shirt…
I’am a new beach house owner looking to try your gumbo recipe this coming New Years Day. Do you boil crabs in any special seasoning or just salted water before cooling and picking meat out. Hoping to enjoy a bowl of delicious gumbo with family.
Thank you
Jaime: I like steaming my crabs, and I use either Old Bay or Zatarian’s.
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.
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.
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.
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
Hi Hank, I have enjoyed following your website for over a year. Great resource for inventive ways to use wild foods. My boyfriend and I are hiking the Pacific Crest Trail right now and I have been using your website as a local guide for plants in California. Thanks so much for your beautiful work. We are about to leave the desert portion of the hike and enter the Sierra Nevadas. It has been super awesome foraging on the trail and getting to see all the plants change everyday. Pine pollen season is here full force in Sequoia National Park. Hope I can finally start to find some mushrooms in the Sierras! Please if you have any tips or advice please be in touch. All the best, maybe we see out there ????
Hank – I’m happy to hear you are on the mend! Seeing you with that halibut reminded me to put in a request for an all fish cookbook!
Hey, Hank…
I made your venison chili this weekend as an excuse to use up my remaining freezer stock of venison. It was great! My wife can’t stop eating it! I used a mix of dried Mexican chilies and the chorizo base was a great idea. Thanks!
Hank,
I played with your duck prosciutto recipe years ago (I did the modified mini-fridge technique) and I was wanting to get more into charcuterie now.
I’ve been trying to look online to buy a unit that would be designed for that purpose but I’m striking out.
Can you let me know what would be a desired range of temperature and humidity setting that would give me the flexibility to try a variety of charcuterie products?
Thanks in advance
Hank,
Sorry to hear about your illness! I wanted to contact you and tell you that the symptoms you are describing sound a lot like my own story. Not to scare you but I had many of the same symptoms. Fever, night sweats, weight loss. Come to find out after a million tests and several pneumonias. I finally got a doctor to follow through and I got diagnosed with Multiple Myeloma. It even come as a smoldering form in early stages. It is not something they commonly check for. Just passing on information.
Best of luck,
Chef Jeff Zahniser
Valley Springs, CA
Hank, Sorry to hear you have not been feeling well. Hope the spring sunshine is the cure!
Newsletter, recipes, Buck Buck Moose and all your stories very enjoyed! Now to the smoking question, Bradley or Traeger? As you use both can you write piece on your preferences for either? Cheers
Scott: In general, Bradley is better for very low temperature smoking, mostly for fish and seafood. Traeger is better for regular smoking.
I just discovered your site and am enthralled with your expertise. I attempted to make acorn flour without really doing much research (any), and then found your article. I’m starting over with my white acorns. (I boogered up the red ones). I’m looking forward to making new exciting dishes.
Howdy,
I’m now in the largest,least populated county in NM.
Lived most of my life hunting ,gathering& cooking on the Cen.Cal Coast.
So life here is quiet different to say the least…no Chantrells or Steelhead for 2 things.
But I do have a freezer full of elk & deer now. And other critters.
Last night I made Mountain Lion Chile Verde for the 1st time. Given the lion meat by butcher buddy to try. Very good meat.Like pork.Reminded me of older CA wild pig,not the prime succulent younger ones.Still good tho.
I’m getting a Mtn Lion tag now for the ranch and this years scouting,exploring for deer hunt in Gila.
Hi
I live in Santa Rosa, CA, I’ve been shroom foraging for years and have keyed out Coccera.
In eastern Sonoma Co. Where I live we get some good fruitings.
Today I picked some gonna cautiously go for it. Please sign me up for your email list.
Sincerely
Chad