Serving it up Hot
Hey there,
This is Hank. I posted this page to ask you to consider subscribing to my email list.
Every week I send out the latest recipes, how-tos and new techniques, as well as my upcoming 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.
Email will never replace the immediacy of live chatting on social media, which is why I will remain on Facebook 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, 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.
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!