Serving it up Hot
Hey there,
This is Hank. I posted this page to ask you to consider subscribing to my email list.
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Hank,
I made the Polish Bigos stew for my Polish family a couple of weeks ago and it was a home run! This weekend I’m going to attempt the Hatch Green Chili Stew, and I pretty excited about it. Thanks for helping me come up with ideas to use my game meat in ways that are as filled with anticipation to see on the table as it was in the field.
https://photos.google.com/photo/AF1QipOvKs25Pgcc3I9Tc6t0y5v70L-LJGQj8TVp_v10
Hey Hank!
I have a couple of goose breasts (Canada and Snow) left over from a 2019 hunt. I was uneducated at the time, and was told by the people I was with to breast them out, removing any skin, fat or bones. I now realize that this was a big mistake. Can you suggest your favorite recipe/cooking method for these breasts? I also have the “tenders” separated, any suggestions for those? I did you your “Spanish shredded goose with lemon” recipe for the legs, and that came out awesome!
Thanks,
Matt
Thanks,
Matt
Hank – great site and great books. I’ve got all 4 and have been using them (and the site) for years.
You used to have a recipe somewhere for a grouse and barley salad – which we loved here at the house – but I’m having trouble locating it. Can’t find it on the site anywhere, even though I’ve used it there before (and can find old links online).
Is it still available somewhere? Thanks in advance.
Robert: I took it off the site. It is in Pheasant, Quail, Cottontail, however.
Well I feel dumb – but can’t for the life of me find it. Help me with a page # (hard back)?!
I see the Grouse Northwoods recipe, but looking for the grouse with barley and tomatoes.
Thanks!
Afternoon Hank,
Question is the only place to get Duck, Duck, Goose on Amazon? I can’t buy directly from you? During your traveling show, why don’t you come to Reno? Not exactly far from you. Book signing at any of the 3 large sporting goods stores we have here.
Rob: That is correct.
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