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Finding the Forgotten Feast

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Hank Shaw holding up two coho salmon
Photo by Tyson Fick

Hey there,

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Comments

  2. Avatar for Matt YoskowitzMatt Yoskowitz says

    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

  3. Avatar for RobertRobert says

    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.

      • Avatar for RobertRobert says

        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!

  4. Avatar for Rob HeindlRob Heindl says

    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.

  5. Avatar for Catherine ColesCatherine Coles says

    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.

  6. Avatar for Matt FordhamMatt Fordham says

    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?

  8. Avatar for FrankFrank says

    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 ?

  10. Avatar for Liam KreveyLiam Krevey says

    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