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!
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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.
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.
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
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
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
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.