Hank Shaw's Blog, page 61

A sage grouse hunt these days is a ceremonial act. But that does not make it less important. We need to remain able to hunt these animals, and that means doing the hard work to conserve them.

The post Gray Ghosts of the Sage appeared first on Hunter Angler Gardener Cook.

Many of the olives I cure each year are done in a brine. But year after year I've been curing more with lye. I know it sounds scary, but it's not - if you follow these simple instructions. The result is a buttery, firm olive that I actually prefer over the brine cured ones.

The post Making Lye-Cured Olives appeared first on Hunter Angler Gardener Cook.

Traditional New Mexico green chile enchiladas filled with dove meat. Easy, really good - and you can sub in any meat if you want.

The post Dove Enchiladas appeared first on Hunter Angler Gardener Cook.

The Venerable Popper. This little appetizer is a Labor Day tradition -- it's what you do with the first doves of the year, a way to celebrate the return of hunting season.

The post Hank’s Dove Poppers appeared first on Hunter Angler Gardener Cook.

My latest cookbook, Buck, Buck, Moose, is on the shelves! Buck, Buck, Moose covers all things venison, from nose to tail and around the world.

The post Buck Buck Moose is Here! appeared first on Hunter Angler Gardener Cook.

If you live where mesquite trees do -- and that's much of the Southwest from California to Texas -- you can make a fantastic mesquite bean syrup very easily with a slow cooker. Here's how to do it.

The post How to Make Mesquite Bean Syrup appeared first on Hunter Angler Gardener Cook.

I have been inordinately obsessed with red huckleberries ever since I ate a handful at a friend's house years ago. This year is epic for them, and I finally managed to pick several pounds. Here's how to find, harvest, prep and eat your red hucks.

The post Foraging Red Huckleberries appeared first on Hunter Angler Gardener Cook.

In this episode of Hunt Gather Talk, I team up with Minnesota's Sean Sherman, the Sioux Chef, to talk about native American cooking and cuisine, and what everyone can learn by paying attention to how the various Indian groups worked the land for thousands of years.

The post Hunt Gather Talk 18: Indigenous Cooking appeared first on Hunter Angler Gardener Cook.

Easy to make, lip-smacking teriyaki duck legs, finished on the grill. The trick is to braise the duck or, in this case specklebelly goose legs, until they're tender, then get them sticky and charred over coals.

The post Teriyaki Duck Legs appeared first on Hunter Angler Gardener Cook.

Blackened fish is so 1980s, I know, but I still love it. Here I use catfish, a Cajun staple, but you can blacken any fish sturdy enough for this ferocious cooking process. Blackened redfish is the classic example. Alongside the fish is Cajun succotash, called maque choux.

The post Blackened Catfish appeared first on Hunter Angler Gardener Cook.