Last month, author, angler and hunter Hank Shaw released his third cookbook, Buck, Buck, Moose, a follow-up to his 2013 release, Duck, Duck, Goose, which focused on how to cook waterfowl. This time, Shaw turns his attention to antlered animals including deer, elk, antelope and moose.
The book is divided into two parts: The first is informational, with a comprehensive guide to skinning, gutting, hanging, aging, butchering and storing game meat at home. The second part is considerably lengthier, featuring more than 100 recipes organized by cuts and dishes. There is also a section detailing how to cook “the wobbly bits” such as heart, liver and kidneys. The recipes range from internationally inspired – think venison bulgogi and Vietnamese pho – to traditional, including chili and steak. Shaw describes the book as “not your father’s venison cookbook,” and unless your dad is a pro at making venison potstickers, you’ll likely agree.
Don’t miss Hank Shaw on his fall and winter book tour in support of Buck, Buck, Moose. He’ll be hosting a book dinner at Celebrations Restaurant and Bar in Cape Girardeau, Missouri, on Dec. 10, in St. Louis at a to-be-determined venue on Dec. 11, and presenting a lecture and book signing at the Anita B. Gorman Conservation Discovery Center in Kansas City on Dec. 12.
Buck, Buck, Moose by Hank Shaw, honest-food.net