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.

A blue and white plate filled with moo goo gai pan

Moo Goo Gai Pan

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

  • Quick Glance
  • 1 H
  • 1 H
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White bowl of venison Bolognese made with ground venison, carrots, onion, celery, mushrooms a top rigatoni

Venison Bolognese

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

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  • 35 M
  • 3 H, 45 M
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A blue bowl of shredded turkey leg barbacoa braised with flavored with bay leaves, paprika, cumin, cloves, oregano, lime juice, vinegar

Turkey Leg Barbacoa

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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?!

  • 1 H, 10 M
  • 3 H, 40 M
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