With the change in season and our deep freezers stocked full of all of our hunting gains, many of us are looking to take our evening beer or wine grill side. Hunter, gather, and author, Hank Shaw's book BUCK, BUCK, MOOSE, gives us all the opportunity to "ooh and aah" friends and family with some delicious well put together meals.
This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou. Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making. Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.
A little about the author from his website bio https://honest-food.net/
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. This is my story.
Honest food is what I’m after. Nothing packaged, nothing in a box, nothing wrapped in plastic — unless I wrapped it in plastic myself. I eat meat, but I loathe industrial farming. So I’ve not bought meat or fish for our home more than a handful of times since 2005. If that makes me a meat hunter, so be it.
I am also a constant forager, angler, gardener and fan of farmer’s markets. Eating locally and making good food from scratch is what I do. Seasonality rules my diet: If you catch me buying asparagus from Chile, you have my permission to slap me.
I am especially interested in those meats and veggies that people don’t eat much any more, like pigeons or shad or cardoons. I have nothing against good grass-fed beef or a head of lettuce, it’s just that others are doing just fine writing about those foods. I’m trying to walk a less-traveled path.
Hank's book can be purchased on Amazon for $22.38. This is most certainly a steal considering the generous amount of detail and direction provided to give you a thorough understanding of your your cut of meat and how to bring the perfect meal from field to plate. Just looking at these photos has my mouth watering! If you need me, I'll be grill side for the next few months!
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