an excerpt from Shaw’s latest cookbook titled “Pheasant, Quail, Cottontail — Upland Birds and Small Game From Field To Feast” that will appear in the pages of Outdoor News publications beginning Oct. 12. Shaw’s recipe for Grouse Northwoods is a dish designed to evoke the forest of the Minnesota Northwoods infused with mushrooms, wild rice, and tart cranberries.
There is a certain camaraderie that accompanies fall hunting season, when friends and relatives join together at “deer camp” for a hearty meal. In the spirit of the traditions that accompany a successful hunt, this recipe submitted by Paul Nesbitt of DeForest, Wisc. is a tried and true venison chili recipe that begs to
Author and Chef Hank Shaw says that “Elderberry syrup is the first thing I do with elderberries once they come ripe in summer. Why? Because it’s so damn versatile. I’ve used it to make elderberry ice cream, poured it on top of other ice creams, and I use it in my go-to sauce for venison and wild duck, the classic Cumberland sauce.”
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