About Hank Shaw

Hank Shaw

A former restaurant cook and journalist, Hank Shaw is the author of three successful wild game cookbooks: Hunt, Gather Cook, Duck, Duck, Goose, and Buck, Buck, Moose — all of which have won critical acclaim. Shaw also runs the wild foods website Hunter Angler Gardener Cook, (honest-food.net) which has won both the James Beard Award as well as the International Association of Culinary Professionals award for best food website. His work has appeared in magazines ranging from Food & Wine to Organic Gardening, Field & Stream, Garden & Gun, Petersen’s Hunting, Outdoor Life and Sunset. He lives near Sacramento, California. @huntgathercook

Three grilled lobster tails on an oval platter, garnished with chopped parsley.

Grilled Lobster

Grilled lobster tails are the summertime treat that you didn’t know you needed. Quick and easy, you’ll be surprised you didn’t think to do this before.

Two halves of a tuna salad sandwich stacked on top of each other with some sliced pickles on the side on a white oval plate.

Tuna Salad Sandwich

Tuna fish sandwiches can be made with so many variations that there’s a version for everyone. Hank Shaw walks you through a few of his faves.

A blue and white plate filled with moo goo gai pan

Moo Goo Gai Pan

A slightly upscale version of the “moo goo gai pan” you know as the safe Chinese takeout menu option.

White bowl of venison Bolognese made with ground venison, carrots, onion, celery, mushrooms a top rigatoni

Venison Bolognese

Meet your newest fave way to prepare venison. Ridiculously rich and sigh inducingly satisfying.

A blue bowl of shredded turkey leg barbacoa braised with flavored with bay leaves, paprika, cumin, cloves, oregano, lime juice, vinegar

Turkey Leg Barbacoa

Turkey legs are slowly braised in a spice-infused stock to become more seductive than you’d ever imagined. Not your grandma’s Thanksgiving now, is it?!