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Hosted by Hank Shaw
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5 episodes with Hank Shaw
4 episodes with Hank Shaw
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2 episodes with Hank Shaw
8 episodes with Hank Shaw
4 episodes with Hank Shaw
4 episodes with Hank Shaw
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2 episodes with Hank Shaw
2 episodes with Hank Shaw
2 episodes with Hank Shaw
3 episodes with Hank Shaw
In this conversation, Justin Townsend, Adam Berkelmans, and Hank Shaw explore the themes of the borderlands, focusing on the intersection of Mexican and American cuisine. They discuss the inspiration behind Hank's book 'Borderlands', the cultural identity shaped by the border, and the importance of food as a means of storytelling and building empathy. The conversation also delves into surprising culinary discoveries, essential cooking techniques, and ingredients that define the unique flavors of the borderlands. In this engaging conversation, the speakers explore the intricate connections between migration, culinary heritage, and the evolution of Mexican cuisine. They discuss the importance of indigenous crops, the process of researching recipes, and the cultural significance of various dishes. The conversation also touches on travel safety in Mexico, the necessity of language skills in border communities, and the key takeaways from a new cookbook that aims to celebrate Northern Mexican food. The speakers emphasize the adaptability of recipes and the respect for culinary traditions, while also promoting the upcoming book tour and events. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Links: Instagram New Cookbook! Book Tour To The Bone Substack Native Seed Search Takeaways: The borderlands represent a unique blend of Mexican and American cultures. Hank Shaw's journey into the borderlands began with his move to Sacramento. Culinary identity is shaped by the seamless integration of languages and cooking techniques. Food serves as a bridge to foster understanding and empathy across cultures. The book 'Borderlands' aims to immerse readers in the beauty and complexity of the region. Surprising culinary techniques and wild food presence are prevalent in the borderlands. Char and fire play a crucial role in the cooking methods of the region. Pounding ingredients for sauces enhances flavor and texture compared to blending. Mexican oregano differs significantly from standard oregano in flavor and use. Tepary beans and blue corn are examples of region-specific ingredients with cultural significance. Migration patterns may have influenced culinary traditions. Indigenous crops are vital for local gardening. Researching recipes involves deep historical understanding. Northern Mexican cuisine deserves more recognition. Traveling in Mexico requires awareness of safety. Language skills enhance cultural experiences in borderlands. Tex-Mex cuisine can be authentic and delicious. Culinary traditions evolve through cultural exchanges. Cooking is a communal and cultural event. The cookbook encourages creativity and adaptability in cooking. Chapters: 00:00 Exploring the Borderlands: A Culinary Journey 02:12 Inspiration Behind 'Borderlands' Book 06:26 Cultural Identity and Culinary Fusion 09:21 Building Bridges Through Food and Storytelling 13:00 Surprising Discoveries in the Borderlands 19:11 Culinary Techniques and Tools from the Borderlands 26:00 Essential Ingredients for Borderlands Cuisine 33:54 Migration and Culinary Heritage 34:56 Gardening and Indigenous Crops 36:37 Researching Recipes and Culinary Traditions 39:30 Top Culinary Destinations in Mexico 41:42 The Art of Mexican Cooking 43:10 Travel Safety and Security in Mexico 47:13 Cultural Respect and Language in Borderlands 48:01 Key Takeaways from the Cookbook 54:37 The Evolution of Mexican Cuisine 55:43 Book Promotion and Upcoming Events Keywords: Borderlands, Mexican-American cuisine, culinary journey, Hank Shaw, food culture, wild food, cultural identity, storytelling, cooking techniques, essential ingredients, migration, culinary heritage, indigenous crops, recipes, Mexican cuisine, travel safety, cultural respect, cookbook, gardening, food traditions Learn more about your ad choices. Visit megaphone.fm/adchoices
Nate P and Hank Shaw join the Weekly Dish to share their hunter angler favorites and Walleye IPA.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Craving easy meals that feel a little special? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover a quick salmon dinner that's with a surprising veggie side, and you'll be inspired by a secret-ingredient kale salad that accompanies a classic make-ahead Midwestern dish!Tune in for a quick dose of home cooking inspiration! ***Links:Simple high-heat baked salmon recipe by Kathleen Daelemans from Food Network (Sonya's sauce recipe is below)Braised leek recipe by Hank Shaw from Simply Recipes Massaged kale salad from Minimalist Baker, and how to make homemade lime curd from Tastes of HomemadeTwice baked potatoes with lots of butter from The Pioneer Woman, and one that's a little less rich from All Recipes***Sonya's recipe for creamy spicy salmon sauce (for 3-4 6 oz pieces of salmon):Ingredients:½ cup mayo2 Tbsps Tamari or soy sauce1-2 tsps gochugaru ( or red pepper flake, or Sriracha)1½ tsps maple syrup (or to taste)1-2 tsps toasted sesame oil1 inch grated ginger. Whisk everything together, taste and adjust for more spice or saltiness. Use ¾ of the sauce on the salmon before you put it in the oven, and then finish off with the remaining sauce once it's out of the oven. ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!
Send us a textOn this episode of ‘Network Outdoors The Podcast' Brandon Malson speaks with author, chef, outdoorsman, Hank Shaw!Hank has authored 5 books with the 6th on its way, runs a blog called To The Bone, and a first class website HuntGatherCook.com. He has traveled the globe hunting, fishing, foraging, preparing delicious food, writing and teaching classes about it all. He shares insight into preparing freshwater (sturgeon, walleye, salmon, drum) & saltwater fish (reef, Alaskan halibut, red), ideal keeper sizes for best cooking, upland game birds and roasting plucked birds, secrets to tasty waterfowl (even making diver ducks delicious), dry aging specific cuts of meat with bone-in, temperatures and ideal aging environment, 1,000's of eatable mushrooms, plants to avoid, foraging tips for identifying, and much more!Thank you so much for listening and for your support!If you or someone you know finds value in connecting with other outdoors men & women, please drop us a line and we will get you plugged in.Be sure to follow us on social @networkoutdoors and subscribe to our YouTube Channel: https://www.youtube.com/channel/UCzpCfJXk0eoo0oKiEFPmWIATo stay up-to-date on events, trips and networking opportunities sign up for our email list at our website www.NetworkOutdoors.com.Until next time - signing off!
On this episode of the Wisconsin Sportsman Podcast, Pierce speaks with chef and author Hank Shaw about the culinary world of wild game cooking! The guys discuss the increasing interest in hunting and gathering, Hank's personal journey into the culinary arts, and the upcoming Wild Alask & Wild Wisconsin dinner series featuring wild game dishes, that will be held January 29th & 30th at Seven Acre Dairy Co. in Belleville. The conversation explores various cooking styles, the importance of utilizing wild game properly, tips for maintaining meat quality, the importance of proper thawing, salting, and cooking methods to enhance flavor and tenderness, the quality of deer meat in relation to age and time of year, and Hank even offers practical advice on dry aging meat at home. Finally, Hank shares his favorite way to make turkey wings, how he likes to prepare waterfowl, tips for pairing spices with various wild game, and some quick and easy weeknight meal ideas for you to try for yourself. All that and more in this week's episode! To reserve your spot for Hank's Wild Alaska and/or Wild Wisconsin dinners, visit www.sevenacredairyco.com/dinnerseries/ Be sure to go check out Hank's excellent cook books at honest-food.net and follow along with his adventures on Instagram @huntgathercook Big thanks to our fantastic partners: onX Hunt: www.onxmaps.com XOP Gear: www.xopoutdoors.com Huntworth: www.huntworthgear.com Learn more about your ad choices. Visit megaphone.fm/adchoices
On this episode of the Wisconsin Sportsman Podcast, Pierce speaks with chef and author Hank Shaw about the culinary world of wild game cooking! The guys discuss the increasing interest in hunting and gathering, Hank's personal journey into the culinary arts, and the upcoming Wild Alask & Wild Wisconsin dinner series featuring wild game dishes, that will be held January 29th & 30th at Seven Acre Dairy Co. in Belleville. The conversation explores various cooking styles, the importance of utilizing wild game properly, tips for maintaining meat quality, the importance of proper thawing, salting, and cooking methods to enhance flavor and tenderness, the quality of deer meat in relation to age and time of year, and Hank even offers practical advice on dry aging meat at home. Finally, Hank shares his favorite way to make turkey wings, how he likes to prepare waterfowl, tips for pairing spices with various wild game, and some quick and easy weeknight meal ideas for you to try for yourself. All that and more in this week's episode!To reserve your spot for Hank's Wild Alaska and/or Wild Wisconsin dinners, visit www.sevenacredairyco.com/dinnerseries/Be sure to go check out Hank's excellent cook books at honest-food.net and follow along with his adventures on Instagram @huntgathercookBig thanks to our fantastic partners: onX Hunt: www.onxmaps.comXOP Gear: www.xopoutdoors.comHuntworth: www.huntworthgear.com
Summary: In this special fifth-anniversary episode, Justin and Adam celebrate the essential role of food in hunting camp traditions. They delve into meal preparation for different hunting setups, from mobile backpacking to rustic camps and fully equipped kitchens. Key tips include using vacuum-sealed ingredients, packing versatile seasonings like Harvesting Nature's spice blends, and preparing ahead to maximize time in the field. Memorable meal ideas include Adam's breakfast crunch wraps, Justin's shakshuka, and hearty dinners like foil packet meals or steak sushi, which elevate camp dining to an art. They also stress the importance of hot meals for morale, recounting satisfying moments like venison sausages cooked over an open fire. Fun stories and camaraderie shine throughout the episode, from Justin's recount of shooting his first Maryland deer to Adam's memorable cassoulet at deer camp. Justin also shares exciting news about an upcoming Wild Pig Camp featuring Hank Shaw, promising a unique opportunity for participants to learn butchering and wild food preparation. The hosts encourage listeners to join the conversation by tagging their hunting camp photos, sharing favorite recipes, and contributing to the vibrant food culture connecting people outdoors. This episode is packed with inspiration, practical tips, and warm, relatable moments from the field. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Harvesting Nature Intrepid Eater Recipes: Gastro Gnome Mountain House Meals Venison Heart Hash Elk Crunch Wrap Supreme Corned Venison Hash Breakfast Burrito Wild Fish and Game Tin Foil Packets Dirty Rice with Venison Liver Turkish Venison Liver with Onions Venison Liver with Onions, Herbs, and Wine Pan Sauce Venison and Sweet Potato Chili Curried Venison Hunters Pie Japanese-Inspired Braised Squirrel Ground Venison Sushi Roll Takeaways: Celebrating three years of podcasting brings reflection and gratitude. Food plays a crucial role in hunting culture and traditions. Deer camp meals often evoke nostalgia and community bonding. The Wild Kitchen series aims to inspire new cooking ideas with wild game. Preparation and organization are key for successful camp cooking. Using a vacuum sealer can simplify meal prep for hunting trips. Bringing unique snacks can enhance the camp experience. Foil packets are an easy and fun way to cook outdoors. Savory breakfasts are more satisfying than sweet ones. Nachos can be a crowd-pleasing camp meal. Fishing can provide additional food sources while camping. Creative cooking can impress your camping companions. Sharing recipes and experiences enriches the camping community. Chapters: 00:00 Celebrating Three Years of Podcasting 02:48 Hunting Season Reflections and Upcoming Events 06:01 Personal Hunting Experiences and Successes 08:56 The Importance of Food in Hunting Culture 11:51 Deer Camp Delicacies and Traditions 15:09 Introducing the Wild Kitchen Series 18:06 Preparing for Hunting Camps: Food Strategies 21:04 Cooking Techniques and Meal Ideas for Camp 24:03 Organizing and Planning for Camp Cooking 26:51 Mobile Hunting Camps and Meal Preparation 29:51 Backcountry Cooking Essentials and Tips 36:34 The Importance of Comfort Food in the Wild 39:01 Snacks and Morale Boosters 40:10 Coffee: The Essential Backcountry Beverage 42:51 Fresh Meals from the Wild 46:07 Camping Cooking Essentials 48:25 Breakfast Ideas for Camp 54:06 Lunch and Dinner: Easy Camp Meals 01:00:54 Creative Cooking in the Great Outdoors Keywords: hunting, food, deer camp, wild game, cooking, podcast, outdoor adventures, meal preparation, hunting culture, recipes, backpacking meals, comfort food, camping cooking, outdoor snacks, coffee in the wild, fresh meals, camp breakfast, easy camp meals, creative outdoor cooking, hunting camp recipes Learn more about your ad choices. Visit megaphone.fm/adchoices
On this airing of The Great Outdoors, Charlie Potter is joined by James Beard Award-winning chef Hank Shaw and Kerry Luft, Executive Vice President of the Max McGraw Wildlife Foundation, as they share stories and outstanding ways to prepare game and fish.
Summary: In this episode, we welcome renowned chef and TV personality Andrew Zimmern. We discuss the intersection of hunting, fishing, and cooking, exploring cultural perspectives on wild foods and the importance of outdoor experiences. Zimmern shares personal stories from his adventures worldwide, emphasizing the value of utilizing every part of the animal and the lessons learned from nature. Andrew discusses the importance of understanding the relationship between an animal's diet and its flavor, the joy of cooking wild game, and the need for a more integrated approach to food systems that includes foraging and wild edibles. Zimmern emphasizes the civic responsibility of addressing food issues and the role of the outdoor community in conservation efforts. Justin and Andrew discuss the intersection of food security, wildlife management, and community involvement. They explore how hunting and foraging can address food insecurity, the importance of managing wild game populations, and the culinary potential of wild foods. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices - Join our Pig Camp with Us and Hank Shaw! Guest: Andrew Zimmern is a chef, hunter, angler, writer, Emmy-winning and four-time James Beard Award-winning TV personality and social justice advocate. As the creator and host of the Bizarre Foods franchise, Andrew Zimmern's Driven by Food, MSNBC's What's Eating America, Magnolia Network's Emmy-nominated Family Dinner, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Lately, he has been promoting the importance of wild food through his show Andrew Zimmern's Wild Game Kitchen on the Outdoor Channel. Instagram YouTube Spilled Milk Field to Fire Show Takeaways: Andrew Zimmern emphasizes the importance of cultural acceptance through food. Hunting and fishing provide valuable life lessons and experiences. The connection to nature is increasingly important in modern society. Experiences in the outdoors can be more valuable than the catch itself. Cultural dissonance can arise from differing perspectives on hunting and food. Every part of the animal should be utilized in cooking and culture. Outdoor experiences foster appreciation for nature's beauty and lessons. The thrill of the hunt is often about the experience, not just the outcome. Modern society's convenience-driven culture can lead to a disconnection from nature. Personal stories from the outdoors create lasting memories. The odds of encountering the same squirrel multiple times are incredibly low. Chapters: 00:00 Introduction to Wild Game and Culinary Adventures 02:59 Andrew Zimmern: A Culinary Journey 05:51 The Intersection of Hunting, Fishing, and Cooking 09:12 Cultural Perspectives on Hunting and Foraging 12:01 Experiences in the Amazon and Cultural Dissonance 14:55 The Value of Outdoor Experiences 18:10 Hunting Adventures Across Continents 20:56 The Thrill of the Hunt and Nature's Lessons 24:03 Reflections on Modern Society and Nature 27:00 Personal Stories and the Joy of the Outdoors 34:01 The Unlikely Squirrel Encounter 35:01 From Hunt to Kitchen: The Full Circle of Food 36:42 The Art of Fishing: Timing and Technique 38:37 The Delicacy of Sheep's Head Fish 40:06 Wild Hogs: The Importance of Diet 41:58 The Flavor Profiles of Game Meat 44:37 Hunting Preferences: Quality Over Quantity 46:06 The Quest for Moose: A Culinary Adventure 51:21 Integrating Wild Edibles with Game 55:09 Foraging: The Connection Between Nature and Cuisine 01:01:15 The Civic Responsibility of Food Systems 01:07:01 Food Security and Community Solutions 01:10:55 Wild Game Management and Community Involvement 01:12:15 Culinary Exploration of Wild Foods 01:20:43 Advocacy for Hunger Awareness and Community Action Learn more about your ad choices. Visit megaphone.fm/adchoices
Exploring Cooking Techniques with Harvesting Nature In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down remotely with Justin Townsend and Adam Berkelmans from Harvesting Nature. They dive into an engaging discussion on different cooking techniques. The conversation covers a wide range of topics from the use of cast iron pans versus stainless steel, blow-torching food, butter poaching fish, and various tips for salvaging meals. They highlight the importance of balancing flavors with salt, acid, sugar, and how to add texture to elevate dishes. The episode wraps up with a chat on upcoming Harvesting Nature camps in Texas featuring Hank Shaw. Find more Harvesting Nature: https://harvestingnature.com/ https://www.instagram.com/harvestingnature/ https://open.spotify.com/show/0CtgwdtP6BXiW0IIRTM6sb?si=dac806beb1ce4f49 AI Generated ‘Chapter' 00:00 Welcome and Introduction 00:16 Hunting Season and Outdoor Edge Knives 01:02 Special Guests: Harvesting Nature 01:34 Meal of the Week Highlights 07:00 Cooking Tips and Techniques 13:00 Balancing Flavors: Salt, Acid, Sugar 17:57 Choosing the Right Cookware: Cast Iron vs. Stainless Steel 27:47 The Versatility of Blowtorches in Cooking 33:19 Fire Techniques: Flambeau and More 34:24 Bear Fat Oysters: A Controversial Delight 35:26 Exploring Flamboyant Dough 37:03 Hot Oils and Wild Game 39:23 Balancing Textures and Flavors 41:31 The Art of Side Dishes 48:01 Creative Cooking with Walleye 49:40 Butter Poaching: A Game Changer 51:14 Weird Foods and Testicle Sausage 54:26 Harvesting Nature Camps and Events 56:20 Wrapping Up: Final Thoughts and Plugs More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser
These two guests dont need any introduction! But Ill give it a shot! Hank Shaw is a wild game chef, Author of several cook books, and a badass of a human! Ron Boehme is the Host of the Hunting Dog Podcast and the reason that I have my podcast. Hes been a friend for almost a decade now and one of the most fun and least serious people I know. Presented by OnX Hunt Boss Shotshells Final Rise NutriSource Pet Foods Gun Dog Grind Coffee Dogtra Waltons Inc.
This week, Hank Shaw of “Hunt, Gather, Cook” throws a D battery at me for calling pork roll by its proper name, we goad you into eating carp, bowfins, and fishing on super-dirty party boats, take the mystery out of General Tso's deep fried shark skins, and discuss why fly anglers are all bark and no bite.
Show Notes: https://wetflyswing.com/627 Presented by: Skwala, Guide Book, Yellowstone Teton Territory, Waters West Sponsors: https://wetflyswing.com/sponsors Hank Shaw, author of the book "Hunt, Gather, Cook" and a James Beard Award-winning chef, will guide us through his acclaimed books like "Buck, Buck, Moose" and "Hook, Line, and Supper," revealing secrets to achieving the perfect high-heat cooking techniques and ensuring your fish never sticks to the pan again. From identifying wild berries to mastering the art of cooking over an open fire, Hank's expertise will elevate your outdoor cooking game. Plus, we'll get a glimpse into his fascinating journey from political journalism to becoming a full-time hunter, fisherman, and gatherer. Get ready for an insightful and delicious adventure with Hank Shaw! Episode Chapters with Hank Shaw on Hunt Gather Cook 2:40 - Hank talks about his lifelong connection to fishing, stemming from his family background in Gloucester, Massachusetts. He recalls childhood memories of fishing and eating seafood. 5:54 - We delve into Hank's journey to becoming a notable figure in the cooking world. Hank recounts his early career as a restaurant cook while attending college and graduate school. He later transitioned to journalism, covering politics extensively, including two presidential campaigns. Since 2010, Hank has pursued food writing full-time, authoring five cookbooks with a sixth in progress. His blog and publications have allowed him to sustain a successful career in the culinary arts for over 14 years. 8:42 - Hank's first book, "Hunt, Gather, Cook" was based on his blog and published in 2011. He then authored "Duck, Duck, Goose" in 2013, followed by "Buck, Buck, Moose" in 2016, the first book he fully owned. Subsequent titles include "Pheasant, Quail, Cottontail" in 2018 and "Hook, Line, and Supper" in 2021. 12:08 - Hank gives valuable tips on frying fish. He emphasizes that certain types of fish, specifically fatty and soft varieties like trout and salmon, are not ideal for frying. Instead, he recommends whitefish, which are leaner and firmer, for better frying results. One critical advice he offers is to use high heat when frying, as insufficiently hot oil leads to greasy food. Properly heated oil sets the batter and cooks the fish from the inside out, preventing oil from seeping in and making the fish soggy. 15:11 - For cooking trout, Hank suggests using smoke and fire because trout, particularly wild trout, are fatty and soft. He mentions methods such as smoking, smoke roasting, and grilling. He highlights the importance of using a clean, hot, and oiled grate to prevent the fish from sticking, which is a common issue when grilling fish. Hank advises against fiddling with the fish on the grill, noting that once the fish can be moved easily, it's ready to be flipped, and typically, he only flips the fish once. 21:22 - He discusses the nuances of cooking wild game, particularly focusing on venison. He touches upon common mistakes made by novice cooks, such as overcooking tender cuts and undercooking tougher parts. Hank emphasizes that proper cooking techniques are crucial, providing tips like letting the meat rest and using pan sauces to finish undercooked cuts. 25:17 - Hank ranks different types of fuel for grilling. He advocates for wood as the best option due to its flavor and smoke, followed by lump charcoal, briquettes, and propane. He also underscores that wood provides the best results, but requires more effort and skill. 27:51 - He talks about how he cuts wild game. In cutting deer, he would take the backstrap off, clean it up, and cut it into lengths. 29:47 - He explains the step-by-step process of doing the finger test for doneness for cooking meat. 31:40 - We talk about the safety concerns associated with eating raw fish, particularly focusing on sushi. Hank emphasizes that the primary vector for tapeworms in the US is trout sushi and strongly advises against eating raw trout unless it has been properly frozen. He also touches on the risks associated with eating freshwater salmon, which can carry tapeworms once in rivers. Hank recommends freezing the fish for about a week to ensure its safety for raw consumption. He also notes that other species of fish may not require such precautions. 33:54 - Hank explains the difference between pelagic and benthic fish. Pelagic fish, such as tuna, mackerel, and bluefish, live in the middle or top layers of the water, whereas benthic fish, like flounder, live on or near the bottom. 37:18 - Hank discusses his book "Hunt, Gather, Cook," describing it as a primer on various wild activities like fishing, foraging, and hunting. The book aims to inspire and provide foundational knowledge for those looking to delve into these fields, whether they are experienced in one area or new to another. 38:51 - For those in the Midwest or the East, Hank recommends the books by Samuel Thayer which he says are some of the best foraging books. 40:48 - Hank mentions that he has a course on venison through an online course called Outdoor Class. In addition, he hints at an upcoming fishing course that has already been filmed and is expected to be released soon. 42:33 - To help you identify plants on your hike or outdoor trip, Hank suggests a few books, including one by H.D. Harrington called "Edible Native Plants of the Rocky Mountains". He also highlights "Botany in a Day" as a valuable resource for learning basic plant knowledge. 44:30 - Hank emphasizes the importance of clinical identification in mushroom hunting, using a method called "keying out," where you follow a series of if-then statements to accurately identify a species. This precise approach helps prevent mistakes that could arise from over-relying on instinctual pattern recognition. He also recommends books by Paul Stamets, a renowned expert on mushrooms, and mentions that Michael Pollan has also written a book involving mushrooms. 46:35 - Hank offers useful advice on identifying edible berries. He explains that any berry that looks like a blackberry or raspberry, with its compound fruit structure, is generally safe to eat. He also mentions that berries with a star-shaped mark on the bottom, like blueberries, are part of the Vaccinium clan and are all edible. This star mark is a reliable indicator of whether a berry is safe to consume. 51:01 - We talk about cooking methods for surf perch, a type of fish that can be challenging due to its mushy meat. Hank suggests deep frying the fish after scaling, slashing, and dusting it with cornstarch, which produces a good result. He also recommends making fish cakes from skinless fillets for a different preparation method. 53:49 - Hank clarifies that buying wild game has been illegal in the US for over a century, but farmed game is available. When buying fish, he suggests visiting good fish markets, particularly in areas like the Pacific Northwest and the Twin Cities, where places like Brookies offer excellent quality fish. Hank also recommends Asian markets for high-quality fish, though cautioning that one must be able to identify fresh fish. 55:06 - He explains how to determine the freshness of a fish, emphasizing that the fish should look as if it just came out of the water. Key indicators include bright eyes that are not sunken or clouded and gills that are a pleasing pink or red color. For fish fillet, Hank mentions the press test: fresh fish meat will bounce back when pressed, although most fish markets may not allow this test. 55:55 - Hank mentions that the most common problem in cooking fish is fish sticking to the pan or grill. To prevent this, he advises that the pan and oil must be very hot, and the fish must be extremely dry. Hank emphasizes the importance of using high smoke point oils like canola, rice bran, or avocado oil. He also shares a crucial tip: when placing the fish in the pan, immediately jiggle the pan to ensure the fish doesn't stick. This motion helps the fish slide, preventing it from sticking to the pan and potentially overcooking. 57:16 - Hank's favorite ingredient to add when cooking fish is wild fennel, but also highlights mushrooms as a versatile option. He explains that mushrooms like morels pair wonderfully with trout, and button mushrooms complement white fish. Hanks likens the combination to music, where fish represents higher, lighter notes, and mushrooms provide a grounding base note, creating a harmonious and complete dish 58:31 - We discuss various aspects of commercial fishing, particularly in Alaska. Hank shares his experience, noting that while he hasn't fished for Atlantic salmon, he has been involved in commercial fishing since his late teens. Recently, Hank has been gillnetting salmon around the Juno area, which he finds rewarding. 1:02:39 - Hank reminisces about the earlier days of his career in journalism, highlighting how politics used to be centered around compromise and debate. Show Notes: https://wetflyswing.com/627
On this episode of Huntavore, Nick takes his expertise to Wild Turkey. Coming from the domestic poultry world, Nick breaks down getting the most yield through some systematic steps. Nick stays in the processing lane, not getting too distracted by recipes quite yet, he lays out gutting, aging, plucking, and processing the bird. Not just into a whole finished bird, but into several broken down variations; spatchcocked, halved, parts and pieces, and even a 50/50 white meat dark meat ground turkey. Lots of Talkin Turkey on this episode of Huntavore. In this conversation, Nick Otto discusses various topics related to springtime foraging and hunting, including fiddleheads, nettle shoots, morels, wild hogs, and turkey hunting. He emphasizes the importance of utilizing the whole turkey and provides eight steps for maximizing the usage of the bird. These steps include shooting the bird, gutting or evisceration, aging the bird, plucking the feathers, removing the crop, hanging and drying, plucking the wings and legs, and removing the tail feathers. Nick discusses the importance of taking care around wound areas and provides tips for plucking the bird. He then covers spatchcocking the bird, parting out the turkey, and using the half bird. Finally, he emphasizes the versatility and deliciousness of ground turkey. Hank Shaw's Article on Aging Birds: https://honest-food.net/on-hanging-pheasants-2/ Marinated Turkey Tenderloin Recipe: https://sportsmensempire.com/blog/recipe-marinated-wild- turkey-tenderloins Show Partners: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Learn more about your ad choices. Visit megaphone.fm/adchoices
On this episode of Huntavore, Nick takes his expertise to Wild Turkey. Coming from the domestic poultry world, Nick breaks down getting the most yield through some systematic steps. Nick stays in the processing lane, not getting too distracted by recipes quite yet, he lays out gutting, aging, plucking, and processing the bird. Not just into a whole finished bird, but into several broken down variations; spatchcocked, halved, parts and pieces, and even a 50/50 white meat dark meat ground turkey. Lots of Talkin Turkey on this episode of Huntavore. In this conversation, Nick Otto discusses various topics related to springtime foraging and hunting, including fiddleheads, nettle shoots, morels, wild hogs, and turkey hunting. He emphasizes the importance of utilizing the whole turkey and provides eight steps for maximizing the usage of the bird. These steps include shooting the bird, gutting or evisceration, aging the bird, plucking the feathers, removing the crop, hanging and drying, plucking the wings and legs, and removing the tail feathers. Nick discusses the importance of taking care around wound areas and provides tips for plucking the bird. He then covers spatchcocking the bird, parting out the turkey, and using the half bird. Finally, he emphasizes the versatility and deliciousness of ground turkey.Hank Shaw's Article on Aging Birds: https://honest-food.net/on-hanging-pheasants-2/Marinated Turkey Tenderloin Recipe: https://sportsmensempire.com/blog/recipe-marinated-wild-turkey-tenderloinsShow Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off
On this episode of Huntavore, Nick takes his expertise to Wild Turkey. Coming from the domestic poultry world, Nick breaks down getting the most yield through some systematic steps. Nick stays in the processing lane, not getting too distracted by recipes quite yet, he lays out gutting, aging, plucking, and processing the bird. Not just into a whole finished bird, but into several broken down variations; spatchcocked, halved, parts and pieces, and even a 50/50 white meat dark meat ground turkey. Lots of Talkin Turkey on this episode of Huntavore. In this conversation, Nick Otto discusses various topics related to springtime foraging and hunting, including fiddleheads, nettle shoots, morels, wild hogs, and turkey hunting. He emphasizes the importance of utilizing the whole turkey and provides eight steps for maximizing the usage of the bird. These steps include shooting the bird, gutting or evisceration, aging the bird, plucking the feathers, removing the crop, hanging and drying, plucking the wings and legs, and removing the tail feathers. Nick discusses the importance of taking care around wound areas and provides tips for plucking the bird. He then covers spatchcocking the bird, parting out the turkey, and using the half bird. Finally, he emphasizes the versatility and deliciousness of ground turkey.Hank Shaw's Article on Aging Birds: https://honest-food.net/on-hanging-pheasants-2/Marinated Turkey Tenderloin Recipe: https://sportsmensempire.com/blog/recipe-marinated-wild-turkey-tenderloinsShow Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off
On this episode of Huntavore, Nick takes his expertise to Wild Turkey. Coming from the domestic poultry world, Nick breaks down getting the most yield through some systematic steps. Nick stays in the processing lane, not getting too distracted by recipes quite yet, he lays out gutting, aging, plucking, and processing the bird. Not just into a whole finished bird, but into several broken down variations; spatchcocked, halved, parts and pieces, and even a 50/50 white meat dark meat ground turkey. Lots of Talkin Turkey on this episode of Huntavore. In this conversation, Nick Otto discusses various topics related to springtime foraging and hunting, including fiddleheads, nettle shoots, morels, wild hogs, and turkey hunting. He emphasizes the importance of utilizing the whole turkey and provides eight steps for maximizing the usage of the bird. These steps include shooting the bird, gutting or evisceration, aging the bird, plucking the feathers, removing the crop, hanging and drying, plucking the wings and legs, and removing the tail feathers. Nick discusses the importance of taking care around wound areas and provides tips for plucking the bird. He then covers spatchcocking the bird, parting out the turkey, and using the half bird. Finally, he emphasizes the versatility and deliciousness of ground turkey.Hank Shaw's Article on Aging Birds: https://honest-food.net/on-hanging-pheasants-2/Marinated Turkey Tenderloin Recipe: https://sportsmensempire.com/blog/recipe-marinated-wild-turkey-tenderloinsShow Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off
On Episode 127 of The Green Way Outdoors Podcast, The team covers the following topics: 1. The guys talk about the embarrassment of falling through chairs. 2. Black Lake ice fishing season has been canceled. The reason may surprise you. 3. A lady fell through the ice and scuba divers were called in. 4. We give our friend Issac dating advice but won't let him go on a bike ride with dudes. 5. Kyle updates the cold plunge progress and Ryan's been working out. 6. Camping coach Dave catches fish through the ice and sells sweet campers. 7. Kyle talks about the rabbit hunting vlog, hotshot outfitters, and their buddy Ray Hoody. 8. How are they making rabbit predator calls? 9. The trick to getting rabbit and fish smell off your hands. 10. Kyle makes a rabbit pot pie plan. Ryan is weird about cheese. 11. Goose hunting on a golf course. Kyle talks about the upcoming VLOG. 12. Making corned goose. 13. Kyle talks about why he believes in God and his recent wild game dinner speech. 14. Upcoming LIVE event schedule. The Green Way Outdoors is available for On-Demand and Streaming via The HISTORY Channel. Check your services to watch now! Follow us on: Facebook: https://www.facebook.com/TheGreenWayOutdoors/ Instagram: https://www.instagram.com/thegreenwayoutdoors/ Twitter: https://twitter.com/thegreenwayout?lang=en Youtube: https://m.youtube.com/channel/UCjR5r6WwXcPKK0xVldNT5_g Website: www.thegreenwayoutdoors.com
Renowned forager and chef Hank Shaw joins us to discuss foodways, invasives, the impacts of culture on our cuisine, and how we can change the narrative around local foods. We spend some time talking about how pollution and abundance can influence how we perceive different food choices and what we can do to build better, locally-driven food systems. Hank Shaw is an American chef, author, and outdoorsman who runs the wild foods website Hunter Angler Gardener Cook. He is the author of five books Hunt Gather Cook, Duck Duck Goose, Buck Buck Moose, Pheasant Quail Cottontail and Hook Line and Supper, all wild game cookbooks. Hank has appeared on numerous television shows, including Andrew Zimmern's Bizarre Foods.., Mike Rowe's Somebody's Gotta Do It, Steven Rinella's Meateater, and Randy Newberg's Fresh Tracks. Check out Hank's work at huntgathercook.com & find him on Instagram @Huntgathercook To support this podcast, join our patreon for early episode access at https://www.patreon.com/poorprolesalmanac For PPA Writing Content, visit: www.agroecologies.org For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/
Nick And Simon Discuss the short lived but influential London Jazz club "Club Eleven", named after the number of founder members, began life just before Christmas in 1948. It was a co-operative arrangement designed to bring bebop to the attention of the jazz public at large. The musicians involved were Ronnie Scott, Hank Shaw, Leon Calvert, Johnny Rogers, Bernie Fenton, Tommy Pollard, Lennie Bush, Joe Muddel, Tony Crombie and Laurie Morgan plus manager Harry Morris. Johnny Dankworth and Denis Rose were regulars from the start. Some gave up steady work, Scott left Ted Heath, Fenton severed relations with Oscar Rabin, and Rose, Crombie, Muddel and Dankworth came from the now defunct Tito Burns orchestra.This venue with these musicians were the first truly organised bebop sessions in Britain. With the star-studded assembly of musicians, Club Eleven became the focal point for the new jazz and the inspiration to many other young musicians throughout the country.The music was played by the Johnny Dankworth Quartet comprising Dankworth, Bernie Fenton (pno), Joe Muddel (bs), and Laurie Morgan (d) and a band led by Ronnie Scott with Hank Shaw (tpt), Johnny Rogers (alto), Tommy Pollard (pno), Lennie Bush (bs), and Tony Crombie (d). The Dankworth quartet became a quintet when trumpeter Leon Calvert was added. Mac's Rehearsal Rooms, 44, Windmill Street, (where the Moffat Club had been), became the first venue operating on Thursday and Saturday nights. Entry was by descending a wooden staircase to a cramped low ceilinged room with a bandstand at one end. It was dimly lit with with bare light bulbs with a few battered sofas. Only bebop was played - fierce and urgent music! The early months of the Eleven saw the highest peak of enthusiasm in the history of British modern jazz. The jazzmen continued to listen and study as many records of Charlie Parker, Dizzy Gillespie and Miles Davis that they could get hold of. Broadcasts, recordings, and concerts came in quick succession and public acclaim was such as to force a move within a few months to much larger premises at 50, Carnaby Street, satisfying the legions of fans coming from all over the country to the by now famous Club 11. It was now operating six days a week in the evening and was open in the afternoon as a meeting point for musicians. At this point Johnny Dankworth left to form his Seven taking Joe Muddel with him, and Harry Morris also quit.This is our website This is our InstagramThis is our Facebook group
On Episode 120 of The Green Way Outdoors Podcast, The team covers the following topics: 1. Hank Shaw's experience as a grouse camp chef. 2. Why and how people mess up cooking woodcock. 3. A big jar of rendered woodcock fat. How does it taste? 4. Did the Amish mess up Kyle's black bear fat? How do you render it properly? 5. Does bear fat actually cure arthritis? 6. The Green Way team explains the "28 gauger" concept. 7. What really happens when you dry age a duck according to Hank Shaw. 8. When is the right time to field dress a deer? 9. The taboo of shooting doe and what it has done to Michigan populations. 10. How and when to properly process a whitetail deer. The Green Way Outdoors is available for On-Demand and Streaming via The HISTORY Channel. Check your services to watch now! Follow us on: Facebook: https://www.facebook.com/TheGreenWayOutdoors/ Instagram: https://www.instagram.com/thegreenwayoutdoors/ Twitter: https://twitter.com/thegreenwayout?lang=en Youtube: https://m.youtube.com/channel/UCjR5r6WwXcPKK0xVldNT5_g Website: www.thegreenwayoutdoors.com
Interviews With The Hunting Masters - Big game Hunting podcast
Throwback Thursday with Hank Shaw on meat care and field care fo game meat
Hank Shaw is an outdoorsman, author, and chef that founded the online resource guide Hunter Angler Gardener Cook. After spending many years as a political reporter, Hank made his passion his job, leaving politics behind for a simpler life. Hank finds real joy in the visceral connection with nature he achieves through hunting, fishing, and foraging. To learn more about Hank, his books, podcasts, or recipes, check out his website https://honest-food.net/ and give him a follow on Instagram @huntgathercook.
Jeff Stanfield & Andy Shaver are joined by Hank Shaw. Hank is a James Beard Award winning author and chef. He is a former restaurant cook and political reporter, he was a commercial fisherman for many years and he has written five cookbooks that revolve around preparing the food harvested from the wild. The guys discuss Hank's career as a political journalist, transitioning to the position he's in now, chasing chachalacas in south Texas, foraging wild mushrooms, and Hank gives a few of his favorite ways of preparing various game animals.
"A Lovely Tongue Sandwich" is a recipe found in Hank Shaw's amazing cookbook, "Buck, Buck, Moose" on page 247. Podcast host, Jesse Deubel describes this as his favorite wild game recipe followed by "Liver Mousse" which is on page 323 of "Pheasant, Quail, Cottontail" also written by author, chef and hunter Hank Shaw. In this episode Jesse and Hank are joined by NMWF's very own Ray Trejo as the group discusses wild game processing, cooking and meat preservation. Ray and Hank compare and contrast techniques and methods for "ice-aging" venison. Jesse talks about his recent experimentation with freeze-drying his own backcountry meals. Hank walks the audience through some delectable preparations for wild-harvested delicacies abundant across New Mexico including cholla buds and prickly pear cactus fruits...or tuna's as they are called in Spanish. This discussion is all about food and about New Mexico so of course there are a few mentions of chile. This episode is sure to trigger your appetite.Enjoy the listen!For more info:https://honest-food.nethttps://nmwildlife.org
Hank Shaw is incredibly knowledgable and talented Wild Game Chef who became a hunter as an adult, just so he could cook and eat wild game! He has a very unique perspective and this is a fascinating conversation, just in time for all those full freezers and holiday gatherings this season! Let this episode inspire you and enjoy! GoHunt Gear Shop, Insider & Explorer Memberships, use code: QUEST – save 10% @gohunt.com OutdoorClass, use code: QUEST – save 10% @ outdoorclass.com Initial Ascent Packs, use code: QUEST - save money and support the show @ InitialAscent.com______________________________________________________________________________ Heather's Choice, use code: QUEST – save 15% on backcountry meals @heatherschoice.com_______________________________________________________________________ Black Rifle Coffee, use code: HuntersQuest20 – 20% off @ www.blackriflecoffee.com_____________________________________________________________________ Two Vets Tripods, use code: QUEST5 – 5% off @ https://twovetssportinggoods.com/______________________________________________________________________ Argali, use code: HQ10 - 10% off @ https://argalioutdoors.com/______________________________________________________________________ Western Fly Covers, use code: QUEST - 15% off @ https://www.westernflycovers.com/_______________________________________________________________________ Eastman's TAGHUB, use code: HQ20 – 20% off @ https://taghub.eastmans.com/__________________________________________________________________________ Subscribe to my YouTube Channel! https://www.youtube.com/channel/UCGVP4F5g3SiOookJK01Jy5w____________________________________________________________________________ Follow me on Instagram! https://www.instagram.com/thehuntersquest/ and @huntermcwaters____________________________________________________________________________ www.thehuntersquest.com
This week on The Average Conservationist Podcast, Marcus sits down with Hank Shaw. Hank is a lifelong outdoorsman, hunter, gatherer, author and chef. The guys kick things off taking a dive into Hank's past in the outdoors and how he got to the point he's at now. Hank talks about finding hunting later in life and how it was an easy transition for him. Having authored 5 books, Hank describes the approach he takes to writing and how he doesn't like to leave anything up for interpretation in his recipes. Hank also talks about a recent project he did that just launched on OutdoorClass. To find out more about what Hank is up to, check out his course on OutdoorClass, on Instagram or his website honest-food.net Check out the Sportsmen's Empire Podcast Network for more awesome content! Learn more about your ad choices. Visit megaphone.fm/adchoices
This week on The Average Conservationist Podcast, Marcus sits down with Hank Shaw. Hank is a lifelong outdoorsman, hunter, gatherer, author and chef. The guys kick things off taking a dive into Hank's past in the outdoors and how he got to the point he's at now. Hank talks about finding hunting later in life and how it was an easy transition for him. Having authored 5 books, Hank describes the approach he takes to writing and how he doesn't like to leave anything up for interpretation in his recipes. Hank also talks about a recent project he did that just launched on OutdoorClass. To find out more about what Hank is up to, check out his course on OutdoorClass, on Instagram or his website honest-food.netCheck out the Sportsmen's Empire Podcast Network for more awesome content!
This week on The Average Conservationist Podcast, Marcus sits down with Hank Shaw. Hank is a lifelong outdoorsman, hunter, gatherer, author and chef. The guys kick things off taking a dive into Hank's past in the outdoors and how he got to the point he's at now. Hank talks about finding hunting later in life and how it was an easy transition for him. Having authored 5 books, Hank describes the approach he takes to writing and how he doesn't like to leave anything up for interpretation in his recipes. Hank also talks about a recent project he did that just launched on OutdoorClass. To find out more about what Hank is up to, check out his course on OutdoorClass, on Instagram or his website honest-food.netCheck out the Sportsmen's Empire Podcast Network for more awesome content!
THE SPORTING LIFE NOTEBOOK PODCAST SHOW NOTES Andrew Marshall Wayment IDAHO UPLAND DAYS A Book Review Sponsors and Affiliates: THE CHARLES JORDAN GROUP- https://www.charlesjordangroup.com/ MINORITY OUTDOOR ALLIANCE - South Carolina Learn to Hunt Coming Up and will be ending the season in Georgia in January. We have so far run these experiences in Alabama, Colorado, and Nebraska and have been blessed to meet so many great folks looking to get into upland bird hunting and learn more about conservation. So stay tuned for the Georgia Learn to Hunt posting, we would love to see yall there! Visit MOA at https://www.minorityoutdooralliance.org/ to learn more about how we are Cultivating Inclusivity for a Healthier Outside EADY SMITH WEALTH MANAGEMENT- Securing your family's future is easy at ESWM! We provide you with peace of mind by providing exceptional services for reasonable prices. Estate Planning Tax Return Preparation Tax Planning Asset Protection Tax Controversy Visit https://www.eadysmithwm.com/ for your free consultation! Beretta USA https://www.pntra.com/t/2-531060-282291-147027 for the Beretta Holiday Gift Guide BUSA Promo code: TSLN for 10% off Clothing and Accesories EUKANUBA SPORTING DOG - We are truly rocking and rolling this season. Vegas blew my clients mind on a guided hunt because he just simply had NO quit. Why is that? Because hes getting fueled up everyday by Eukanuba Sporting Dog Premium Performance 30/20. So go and get yourself a bag and set those New Year's resolutions to having dogs that run longer, harder, and point more intensely….courtesy of Euaknuba Sporting Dog! Check out the new Puppy Pro Formula at https://www.eukanuba.com/us/premium-performance-puppy-pro BENCHMADE KNIFE COMPANY- Benchmade Knife Company, we know already makes the finest hunting knives and kitchen cutlery, but NOT you can customize it with the Customizer took on benchmade.com . I even went so far as to design one of my favorite knives, the Crooked River, with one of my young setters, Big Joker's side profile that I drew. On the other side it was blessed with that DOGMAN stamp. So check them out at benchmade.com, and order your custom knife today! Now THAT's a hell of a stocking stuffer! Check out your next CSTM Knife at https://www.benchmade.com/custom-knife-builder ORVIS ADVENTURES- Enlist the services of Orvis-endorsed guide Durrell Smith and staff at The Sporting Life Notebook on your wingshooting trip to Georgia Click here to Request more information https://www.orvis.com/durrell-smith-the-sporting-life-notebook-llc/3GSE.html Dakota283 Kennels D283 Promo Code GDN10 for 10% off your next Crate TSLN BACK AT IT NEWSLETTER- GO SUBSCRIBE TODAY FOR ISSUE 0.3 coming soon- I'm a touch behind because of such a busy schedule, but check your emails for another assortment of Durrell's Picks, some of my favorite gear items for the season afield. HUNT THE HIGHLANDS in BATH COUNTY VIRGINIA Dec. 15-18 Hunt the Highlands is an outdoor sporting event all about upland hunting in Bath County, Virginia. Wesley Hodges, The Omni Homestead, The Inn at Gristmill Square, and Les Cochons d'Or have all partnered to create a great weekend of gun dog training, upland hunting, seminars, conservation information, and, incredible Food and Beverage events. Click here to learn more: https://www.huntthehighlands.com/ __________________________________________________________________________________________ On this episode we discuss: Invisible writing from Bill Tappley, Gleaning from Hemingway, Sharpie B-Rocks by Hank Shaw, Elhew Pointers for Falconry, Farley the White Wonder, Chubby coveys of Valley Quail by the hundred, What makes great upland literary work, Emergent generation of upland bird hunting writers , A third book?, snd more!
On this special Thanksgiving episode, Butch and co-host Joe Baya talk with award-winning chef, hunter, angler, author, and good friend Hank Shaw of huntgathercook.com. Hank will discuss his life as an adventurous chef and foodie, his favorite holiday dishes, and he shares his best recipes for wild game and fish. Trust us, Hank's recipes will impress your family and guests over the upcoming holiday feasting season. Plus, get Hank's exclusive promo deal on all his cookbooks. Looking For A Unique Gift For A Hunter, Angler or Chef? >>> Use PROMO CODE: greatdays at huntgathercook.com to get 20% OFF Hank Shaw's inspirational and beautiful cookbooks. GET A FREE AFCTO SUN PROTECTION MASK ASFR has partnered with AFTCO, and they are offering all of our listeners a FREE SUN PROTECTION MASK with the purchase of any AFTCO products. All you have to do is text the word “fishing” to 6475589895 to subscribe to our email list, and we'll send you the AFTCO promo code via email. Please subscribe, rate, and review wherever you listen to your favorite podcasts and if you'd like us to email you the podcast, just head over to greatdaysoutdoors.com/asfr, and we'll send you the new show each week. Check Out The NEWEST WAY To Get Your Fishing Reports: TEXT "fishing" to 314-665-1767 Happy Thanksgiving!
On this special Thanksgiving episode, Joe and co-host Butch Thierry (Alabama Saltwater Fishing Report) talk with award-winning chef, hunter, angler, author, and good friend Hank Shaw of huntgathercook.com. Hank will discuss his life as an adventurous chef and foodie, his favorite holiday dishes, and he shares his best recipes for wild game and fish. Trust us, Hank's recipes will impress your family and guests over the upcoming holiday feasting season. Plus, get Hank's exclusive promo deal on all his cookbooks. Looking For A Unique Gift For A Hunter, Angler or Chef? >>> Use PROMO CODE: greatdays at huntgathercook.com to get 20% OFF Hank Shaw's inspirational and beautiful cookbooks. GET A FREE AFCTO SUN PROTECTION MASK NWFFR has partnered with AFTCO, and they are offering all of our listeners a FREE SUN PROTECTION MASK with the purchase of any AFTCO products. All you have to do to get your FREE MASK is text the word "fishing" to 6475589895 to subscribe to our email list, and we'll send you the AFTCO promo code via email. This Report is Presented By: Angelo DePaola - The Coastal Connection - eXp Realty
On this special Thanksgiving episode, Joe and co-host Butch Thierry talk with award-winning chef, hunter, angler, author, and good friend Hank Shaw of huntgathercook.com. Hank will discuss his life as an adventurous chef and foodie, his favorite holiday dishes, and he shares his best recipes for wild game and fish. Trust us, Hank's recipes will impress your family and guests over the upcoming holiday feasting season. Plus, get Hank's exclusive promo deal on all his cookbooks. Looking For A Unique Gift For A Hunter, Angler or Chef? >>> Use PROMO CODE: greatdays at huntgathercook.com to get 20% OFF Hank Shaw's inspirational and beautiful cookbooks. More About Huntin' Land >>>If you like to stay up to date on Hunting Tactics, Land Management, Land Values, and Land Market dynamics, Huntin' Land is the podcast for you.
On this special Thanksgiving episode, Brian has the week off, but Butch Thierry (Alabama Saltwater Fishing Report) and Joe Baya (Northwest Florida Fishing Report) take over the show to talk with award-winning chef, hunter, angler, author, and good friend Hank Shaw of huntgathercook.com. Hank will discuss his life as an adventurous chef and foodie, his favorite holiday dishes, and he shares his best recipes for wild game and fish. Trust us, Hank's recipes will impress your family and guests over the upcoming holiday feasting season. Plus, get Hank's exclusive promo deal on all his cookbooks. Looking For A Unique Gift For A Hunter, Angler or Chef? >>> Use PROMO CODE: greatdays at huntgathercook.com to get 20% OFF Hank Shaw's inspirational and beautiful cookbooks.
Hank Shaw is an American chef, author and outdoorsman who runs the wild foods website Hunter Angler Gardener Cook. He is the author of five books: Hunt Gather Cook, Duck Duck Goose, Buck Buck Moose, Pheasant Quail Cottontail and Hook Line and Supper, all wild game cookbooks. Shaw has appeared on numerous television shows, including Andrew Zimmern's Bizarre Foods..,[2] Mike Rowe's Somebody's Gotta Do It,[3] Steven Rinella's Meateater,[4] and Randy Newberg's Fresh Tracks.[5] Shaw won numerous journalism awards in his early career, and was first nominated for a James Beard Award for Hunter Angler Gardener Cook in 2009.[11] He was nominated again in 2010,[12] and won the award in 2013[13] Shaw also won Best Blog from the International Association of Culinary Professionals in 2010[14] and 2011[15] His work was featured in the anthology Best Food Writing in 2012[16] and 2013.[17] In addition, Shaw's foraging column in Sactown Magazine won a national award by the society for city and regional magazines in 2014.[18] Buck Buck Moose won Best Book from the Outdoor Writers Association of America in 2016.[19]
In this episode (198) of Leupold's Hunt Talk Radio, Randy is joined by prior guest and renowned wild game chef, Hank Shaw. This podcast focuses on Hank's wild game teaching, via his books, his website, and now his course with Outdoor Class. Hank emphasizes that with game, birds, or fish, very often the meat quality is gone due to how the meat is cared for before it gets to the kitchen. Other topics covered include "meat myths," love of pronghorn, knee surgery, cooking meat with complimentary methods, younger is tender, why Hank focuses on teaching, and a host of other funny stories about hunting, fishing, and the wild meat we get from those pursuits.
On this episode of Huntavore, we join Nick in a not so good situation, a hospital bed needing assistance with a kidney stone. Spoiler, procedure went well, recovery is going smoothly. With all the questions Nick had gotten about field care and aging deer, he thought it would be a great topic to talk about. How to get quality venison by taking some steps to let the deer hang, differences in initial aging and further dry aging, how flushing with water is good, soaking is not, hide on vs hide off, and hanging environment details. If you have just gotten a deer, or are getting close to putting a hit on one, this is a great listen. So get your game hoist ready for this episode of Huntavore. Starts in the field with a good field dressing. Non gut shot makes the job easier. Gut shot, not all is lost, but get the deer ASAP,Field dress, complete pull of the gut, liver, lungs, anus. Keep what you want, I bring 2 gallon sized freezer bags with my kill kit just for 5th quarter organs and parts. Heart, liver, caul fat, want to try kidneys if i'm given the chance (ironic)Esophagus, cut that as close to the base of the cavity as you can. Trophy Buck, wall mounter, can't do this next step.At the base of the neck, where the esophagus comes out the rib cage, cut through the hide, surrounding muscle, and through the esophagus, essentially making a drain before the neck and mouth of the animal. Flush with cold water. I've heard folks be on both sides of the fence with water in the cavity. Yes, filling the cavity with water or ice is not a good move for the meat or condition of your mount. Flushing the cavity is a good thing. First, and obvious, it gets rid of blood, dirt, debris, and any gut material you may have had during the field dress.Flushing also is a way to begin cooling the carcass, the inside of the animal is still warm and hitting with cool water can drop the temp a few degreesMoving air. I nabbed a box fan from the house a while back to move air in the shop when running the wood stove. It seconds as a way that i can keep the caress dry while hanging. It doesn't have to directly on the deer itself but having air whisk over the deer will evaporate and dry the surface of water after flushing, not let moisture collect during high humid days and nights I recently read in a newsletter from Hank Shaw, Hunter angler gardener cook, on dry aging cuts, meat can absorb smells and odors from surround food (talking about being in a refrigerator) which had me thinking about the environment I am hanging my deer. A shed or shop is still a good place to start. But maybe the gas cans should moved outside, and the doors left open to air out the space of fumes and dust.Another topic that gets debated, hide on or hide off. Both are effective when used in specific situations. Most of the time, when hanging in a shop or shed I leave the hide on. Keeps the meat clean, and from drying out creating a rind that needs to be cut off. Having the back end opened, and a fan moving air, and cool temps, this is a great set up. Will the hide be harder to remove this way, yes. It wont pull as easy. But with some patience, a good knife, and some channel lock or vise grip pliers the work goes smoothly.No shop or shed? Live in a warm state? There are still options for getting the same effect of hanging a deer. Hide off Quarter the deer, on the bone. Leaving it attached to bone prevents shortening of the muscles, which result in cuts being tough. Next, hang the deer quarters in a fridge if you have access. A trick I learned from a guy who raised lambs, after slaughter, and the carcass was moved to chilling, he would spray the surface with red wine vinegar. The vinegar being acidic would help prevent anything from growing on the surface. No fridge? Cooler with bags of ice. Wrap the ice with plastic, and leave the drain plug open to let it melt off and drain out. Lay the quarters on top of the ice and close the lid. Again the meat doesn't want to be in the ice or water, but on top of the plastic covered ice bags. Frozen milk jugs are also good. Problem is airflow. You want those quarters to be dry. Check out the Sportsmen's Empire Podcast Network for more awesome content!Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10
On this episode of Huntavore, we join Nick in a not so good situation, a hospital bed needing assistance with a kidney stone. Spoiler, procedure went well, recovery is going smoothly. With all the questions Nick had gotten about field care and aging deer, he thought it would be a great topic to talk about. How to get quality venison by taking some steps to let the deer hang, differences in initial aging and further dry aging, how flushing with water is good, soaking is not, hide on vs hide off, and hanging environment details. If you have just gotten a deer, or are getting close to putting a hit on one, this is a great listen. So get your game hoist ready for this episode of Huntavore. Starts in the field with a good field dressing. Non gut shot makes the job easier. Gut shot, not all is lost, but get the deer ASAP,Field dress, complete pull of the gut, liver, lungs, anus. Keep what you want, I bring 2 gallon sized freezer bags with my kill kit just for 5th quarter organs and parts. Heart, liver, caul fat, want to try kidneys if i'm given the chance (ironic)Esophagus, cut that as close to the base of the cavity as you can. Trophy Buck, wall mounter, can't do this next step.At the base of the neck, where the esophagus comes out the rib cage, cut through the hide, surrounding muscle, and through the esophagus, essentially making a drain before the neck and mouth of the animal. Flush with cold water. I've heard folks be on both sides of the fence with water in the cavity. Yes, filling the cavity with water or ice is not a good move for the meat or condition of your mount. Flushing the cavity is a good thing. First, and obvious, it gets rid of blood, dirt, debris, and any gut material you may have had during the field dress.Flushing also is a way to begin cooling the carcass, the inside of the animal is still warm and hitting with cool water can drop the temp a few degreesMoving air. I nabbed a box fan from the house a while back to move air in the shop when running the wood stove. It seconds as a way that i can keep the caress dry while hanging. It doesn't have to directly on the deer itself but having air whisk over the deer will evaporate and dry the surface of water after flushing, not let moisture collect during high humid days and nights I recently read in a newsletter from Hank Shaw, Hunter angler gardener cook, on dry aging cuts, meat can absorb smells and odors from surround food (talking about being in a refrigerator) which had me thinking about the environment I am hanging my deer. A shed or shop is still a good place to start. But maybe the gas cans should moved outside, and the doors left open to air out the space of fumes and dust.Another topic that gets debated, hide on or hide off. Both are effective when used in specific situations. Most of the time, when hanging in a shop or shed I leave the hide on. Keeps the meat clean, and from drying out creating a rind that needs to be cut off. Having the back end opened, and a fan moving air, and cool temps, this is a great set up. Will the hide be harder to remove this way, yes. It wont pull as easy. But with some patience, a good knife, and some channel lock or vise grip pliers the work goes smoothly.No shop or shed? Live in a warm state? There are still options for getting the same effect of hanging a deer. Hide off Quarter the deer, on the bone. Leaving it attached to bone prevents shortening of the muscles, which result in cuts being tough. Next, hang the deer quarters in a fridge if you have access. A trick I learned from a guy who raised lambs, after slaughter, and the carcass was moved to chilling, he would spray the surface with red wine vinegar. The vinegar being acidic would help prevent anything from growing on the surface. No fridge? Cooler with bags of ice. Wrap the ice with plastic, and leave the drain plug open to let it melt off and drain out. Lay the quarters on top of the ice and close the lid. Again the meat doesn't want to be in the ice or water, but on top of the plastic covered ice bags. Frozen milk jugs are also good. Problem is airflow. You want those quarters to be dry. Check out the Sportsmen's Empire Podcast Network for more awesome content!Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10
The Outdoors Are Calling – Hank Shaw The latest podcast is loaded with information from start to finish. Chad has Hank Shaw on to talk about handling your game after you make the shot. Hank recently released a series on OutdoorClass covering butcher techniques and some fantastic recipes. Check this one out and get signed up on OutdoorClass for more of Hank. Enjoy! Use the code HANK when you sign up at OutdoorClass and get a copy of Hanks wildly famous cookbook, “Buck, Buck, Moose” OutdoorClass - Save 20% on the best hunting education platform out there! Use the code ROOKIES today and start the course https://www.outdoorclass.com GOHUNT Use the code ROOKIES when you become an Insider and get $50 in Gear Shop Credit Use the code ROOKIES when you become an Explorer and get $20 in Gear Shop Credit https://www.gohunt.com
If you like to hunt, fish and live an outdoor lifestyle, cooking what you harvest, preparing meals from the bounty is a bonus to the experience, and an enjoyable process. Hank Shaw is at the epicenter of the movement to utilize the entire animal and present creative, delicious meals. With multiple published books under his belt, I dive into the nuts and bolts of how to improve the process of cooking or presenting our favorites.
On this episode of Huntavore, Nick is joined by Greg Tubbs, co-host of Okayest Hunter and an avid venison consumer. Together, they tackle a question Nick has been asked a lot lately; What do I do with these roasts, besides roast it? If this is you, prepare to put those large cuts to work for you, as we explore cooking methods that take you from low and slow to hot and fast, as the guys try to lay out some ideas that best serve the cut, and save it from a slow death of freezer burn. Get ready to thaw out the big top round on this episode of Huntavore. Greg Tubbs is co-host of Okayest Hunter Podcast, and a long time avid venison eater. Greg grew up on the stuff along with everything his family hunted and fished. Greg was a perfect candidate to join me on this discussion of “what to do with large roasting cuts”. That's easy, roast it. However it's not that simple. Not all of us have the time or need that much roast all to once. As seasons around the country prepare to open, freezers are being ransacked for the arrival of new meat. Which brings us to using these large cuts. Greg opens up with a rouladen, opening up the roast into a large flat sheet, spreading on a filling, rolling it back on itself and securing with string or toothpicks. A slow cook and sear, followed by a slice across the grain has a fun pinwheel to serve. If that doesn't wet the appetite with all the preparations, two easy routes would be to ground into burger or sliced thick, cross the grain for steaks. Burgers and steak are easy for a Labor Day weekend along with a whole host of things to make throughout the winter. One steak dish Nick's like is a swiss steak recipe from his in-laws where instead of beef round comes venison bottom round. Butterflied to make a double steak and tenderized (10” lodge skillet will do the trick). Season with salt and pepper, get it browned on the outside, and let simmer in a pool of gravy or cream of mushroom soup. Served alongside mashed potatoes and you got a rib sticker that will power you through those afternoon chores. Next was several ideas where thin slices would be helpful; stir fry, philly cheese on a griddle, jerky. If large cuts intimidate you, there is no shame in spreading it all out. To close, Greg and Nick circle back to leaving the cuts whole. A sunday roast is worth saving, and when made into pot roast cant be beat. Pastrami or any type of brined/cured and smoked meat will please a hungry crowd and re-freeze quite well. Hank Shaw's Venison Pastrami: https://honest-food.net/venison-pastrami-recipe/#recipe Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Learn more about your ad choices. Visit megaphone.fm/adchoices
On this episode of Huntavore, Nick is joined by Greg Tubbs, co-host of Okayest Hunter and an avid venison consumer. Together, they tackle a question Nick has been asked a lot lately; What do I do with these roasts, besides roast it? If this is you, prepare to put those large cuts to work for you, as we explore cooking methods that take you from low and slow to hot and fast, as the guys try to lay out some ideas that best serve the cut, and save it from a slow death of freezer burn. Get ready to thaw out the big top round on this episode of Huntavore.Greg Tubbs is co-host of Okayest Hunter Podcast, and a long time avid venison eater. Greg grew up on the stuff along with everything his family hunted and fished. Greg was a perfect candidate to join me on this discussion of “what to do with large roasting cuts”. That's easy, roast it. However it's not that simple. Not all of us have the time or need that much roast all to once. As seasons around the country prepare to open, freezers are being ransacked for the arrival of new meat. Which brings us to using these large cuts. Greg opens up with a rouladen, opening up the roast into a large flat sheet, spreading on a filling, rolling it back on itself and securing with string or toothpicks. A slow cook and sear, followed by a slice across the grain has a fun pinwheel to serve. If that doesn't wet the appetite with all the preparations, two easy routes would be to ground into burger or sliced thick, cross the grain for steaks. Burgers and steak are easy for a Labor Day weekend along with a whole host of things to make throughout the winter. One steak dish Nick's like is a swiss steak recipe from his in-laws where instead of beef round comes venison bottom round. Butterflied to make a double steak and tenderized (10” lodge skillet will do the trick). Season with salt and pepper, get it browned on the outside, and let simmer in a pool of gravy or cream of mushroom soup. Served alongside mashed potatoes and you got a rib sticker that will power you through those afternoon chores. Next was several ideas where thin slices would be helpful; stir fry, philly cheese on a griddle, jerky. If large cuts intimidate you, there is no shame in spreading it all out. To close, Greg and Nick circle back to leaving the cuts whole. A sunday roast is worth saving, and when made into pot roast cant be beat. Pastrami or any type of brined/cured and smoked meat will please a hungry crowd and re-freeze quite well.Hank Shaw's Venison Pastrami: https://honest-food.net/venison-pastrami-recipe/#recipe Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10
On this episode of Huntavore, Nick is joined by Greg Tubbs, co-host of Okayest Hunter and an avid venison consumer. Together, they tackle a question Nick has been asked a lot lately; What do I do with these roasts, besides roast it? If this is you, prepare to put those large cuts to work for you, as we explore cooking methods that take you from low and slow to hot and fast, as the guys try to lay out some ideas that best serve the cut, and save it from a slow death of freezer burn. Get ready to thaw out the big top round on this episode of Huntavore.Greg Tubbs is co-host of Okayest Hunter Podcast, and a long time avid venison eater. Greg grew up on the stuff along with everything his family hunted and fished. Greg was a perfect candidate to join me on this discussion of “what to do with large roasting cuts”. That's easy, roast it. However it's not that simple. Not all of us have the time or need that much roast all to once. As seasons around the country prepare to open, freezers are being ransacked for the arrival of new meat. Which brings us to using these large cuts. Greg opens up with a rouladen, opening up the roast into a large flat sheet, spreading on a filling, rolling it back on itself and securing with string or toothpicks. A slow cook and sear, followed by a slice across the grain has a fun pinwheel to serve. If that doesn't wet the appetite with all the preparations, two easy routes would be to ground into burger or sliced thick, cross the grain for steaks. Burgers and steak are easy for a Labor Day weekend along with a whole host of things to make throughout the winter. One steak dish Nick's like is a swiss steak recipe from his in-laws where instead of beef round comes venison bottom round. Butterflied to make a double steak and tenderized (10” lodge skillet will do the trick). Season with salt and pepper, get it browned on the outside, and let simmer in a pool of gravy or cream of mushroom soup. Served alongside mashed potatoes and you got a rib sticker that will power you through those afternoon chores. Next was several ideas where thin slices would be helpful; stir fry, philly cheese on a griddle, jerky. If large cuts intimidate you, there is no shame in spreading it all out. To close, Greg and Nick circle back to leaving the cuts whole. A sunday roast is worth saving, and when made into pot roast cant be beat. Pastrami or any type of brined/cured and smoked meat will please a hungry crowd and re-freeze quite well.Hank Shaw's Venison Pastrami: https://honest-food.net/venison-pastrami-recipe/#recipe Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10
Photo Courtesy of Hank Shaw Award winning author, Hank Shaw joins the RadCast Outdoors podcast to talk about wild foods. Topics ranged from proper care of fish and game in the field, must have items for the kitchen, rough fish and so much more. Hank has an extensive background in writing and has authored some MUST HAVE cookbooks for the outdoorsman. Hunt, Gather, Cook: Finding the Forgotten Feast (2011), Duck, Duck, Goose: Recipes and Techniques for Ducks and Geese, both Wild and Domesticated (2013), Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things (2016), Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast (2018), and Hook, Line and Supper (2021) Hank has also been a guest on many outdoor podcasts such as the Meat Eater Podcast with Steven Rinella, The Joe Rogan Experience and many more. You can find Hank's podcast by listening to Hunt, Gather Talk and you can find it anywhere you listen to your podcasts. Hank also won a James Beard Foundation award in 2013 for his writing. For more information on Hank Shaw and his work, please go to https://honest-food.net/ Hank also has a blog on Substack. You can find this great content here: https://tothebone.substack.com/ This episode of RadCast Outdoors Podcast is sponsored by PK Lures, Hi Mountain Seasonings, and Bow Spider. Please go visit our sponsors and thank them for sponsoring RadCast Outdoors by giving them your business.
In this episode I talk to Hank Shaw one of the most amazing wild cuisine chef's I have had the pleasure to talk to.
In this episode, I talk to Hank Shaw about cooking and preparing foraged items, wild game, and fish. Learn more about your ad choices. Visit megaphone.fm/adchoices
Hank Shaw calls in and when that happens you know anything goes. Topics of conversation include the stock market, the economy, the Illuminati, Mormonism, the Braves and college sports. None of this matters.
Episode 23 features California based chef and author Hank Shaw. Hank is the author of 5 cook books and widely considered to be the most influential force in the development and proliferation of modern wild game cooking. https://honest-food.net Black Duck Revival https://www.blackduckrevival.com/ Title Track Music https://m.soundcloud.com/user-304540684
On today's food episode, Dr. Brian Bird joins me to chat about handling, preparing, and cooking his favourite fish caught through the ice. In addition to being a geologist, Brian has years of experience handling and butchering wild meat. Brian gives a fantastic overview of how to filet a fish, adding in a few key tips that will make the process easier. We chat about some of the ways he likes to prepare lake trout, perch, and pike, including oil poaching, oven baked, canning, ceviche, the good old fashioned fish fry, and Brian's recipe for fish cakes. On today's episode, we discuss: Book: “Hook, Line, and Supper” by Hank Shaw: https://hunttoeat.com/shop/cooking-and-processing/hook-line-and-supper-hank-shaw-cookbook/ For all of Hunt To Eat's Hank Shaw-inspired products: https://hunttoeat.com/product-tag/hank-shaw/ Book: “The Splendid Table” by Lynne Rossetto Kasper: https://www.goodreads.com/book/show/291405.The_Splendid_Table
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