What do hunting, gathering and cooking all have in common? Right answer — they’re all things we love talking to Hank Shaw about! When it comes to wild game cooking, Hank Shaw of Hunter, Angler, Gardener, Cook is, and absolutely should be, one of the few names that comes to mind without fail. Have you ever plucked and roasted your upland game birds whole? Hank sure has, and he’ll tell you how!
Tune into the show to hear Hank Shaw describe his process for storing, aging and plucking upland game birds. He’ll tell you why you should be saving and savoring every tasty morsel of the birds you are fortunate enough to bag. We cover Hank’s intro and journey into the world of cooking and upland hunting as well as some of his favorite techniques for serving up delicious wild game. We also examine Hank’s latest book, Pheasant Quail Cottontail.
About Hank Shaw:
“My name is Hank Shaw. I write. I fish. I dig earth, forage, raise plants, live for food and kill wild animals. I’ll drink fancy Scotch, craft beer, Pabst Blue Ribbon, a fine Barolo or a Bud, depending on my mood or who’s offering. I spend my days thinking about new ways to cook and eat anything that walks, flies, swims, crawls, skitters, jumps – or grows. I am the omnivore who has solved his dilemma.”
To learn more and to purchase the book: Pheasant Quail Cottontail
“Upland Birds and Small Game from Field to Feast is the most comprehensive book on cooking upland birds and small game ever produced. Far beyond the three title species, this book covers everything from turkey to squirrel to grouse and woodcock.”
To see more of Hank’s work: huntgathercook.com
Follow Hank on Instagram: @huntgathercook
Get it on iTunes: Project Upland Podcast – Episode 56
The Project Upland Podcast is brought to you in part by: Pineridge Grouse Camp – Adventure Awaits, Gordy & Sons Outfitters, Eukanuba Performance Dog Food, Dogtra Collars and Dakota 283 Kennels
Last modified: March 11, 2019