The new edition reflects changes in how people cook at home. Shaw has added guidance throughout for sous vide machines, air fryers, electric pressure cookers and slow cookers. The charcuterie section has been expanded and modernized, chapters have been reorganized for easier use, and the index has been expanded.
Hank Shaw expands Buck, Buck, Moose cookbook for a new generation of deer hunters Read More »
Once you’ve removed the fillets from your fish, think twice about discarding the carcass. Try making your own fish stock. Use this instead of chicken stock or water when preparing your favorite fish chowder, gumbo or risotto.
Taste of the Wild: How to make fish stock Read More »
Allowing one bird per person, folks would contribute from their harvest. Since root vegetables held well, the meal would be rounded out with Yukon gold potatoes, roasted carrots and sourdough bread served with homemade highbush cranberry butter.
Taste of the Wild: Roasted spruce grouse Read More »
It doesn’t take a full-blown orchard to craft a batch of chutney. Five smaller apples roughly equals a pound, and a pound of apples will generally yield 3 cups. The Cortland variety of apples works well for this recipe, although Honeycrisp or McIntosh apples have a similar flavor profile and could be used instead.
Taste of the Wild: Spiced apple pepper chutney Read More »
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With this lean protein, the vegetables and lemon juice will steam the fish. You can add a dollop of butter to each packet if you want a bit of additional fat.
Taste of the Wild: Delicious campfire foil packet meals Read More »
While I traditionally would craft these burgers using moose or caribou meat, it is a versatile recipe that can be adapted to venison or other game meat. My ground wild game meat usually incorporated a 40/60 ratio of beef to provide some fat content, which is needed to help the burgers remain stable.
Taste of the Wild: Parmesan garlic wild game burgers Read More »
When you harvest your spring turkey, you’ll want to tap this recipe to use those extra bits and pieces of meat you can salvage from cooking down the carcass of the bird – an opportunity you never want to bypass.
You will need approximately 2 cups of cooked turkey meat for this recipe. A time-saving tip is to use pre-cooked canned wild rice, but using that stock from cooking down your turkey carcass instead of water brings depth to the flavor when you prepare the wild rice in advance of putting this soup together.
Taste of the Wild: Turkey vegetable wild rice soup Read More »
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