Hank Shaw

Well, I interview a lot of chefs through Pheasants Forever for our podcast.

And the number one wild meat that's almost universal, whether it's Yia Vang, Hank Shaw, Georgia Pellegrini, Danielle Pruitt, almost universally.

is squirrel really love squirrel now i'm i'm with you to me squirrels are pains in the butt to clean they're just right like it's so much easier to clean a bird and uh squirrels and rabbits have that stink to their cleaning like when you get a gut shot squirrel But that's not

appetizing.

We will talk to her about that a little bit and more about Minn Valley.

We also have our old friend Hank Shaw, who has not been on the broadcast in many years.

He has updated one of his recipe books, Buck Buck Moose.

He's got a bunch of events going on in the region also over the next month, and it'd be fun to catch up with him.

Perhaps you've already got some wild game in your freezer or your refrigerator, and so it's time to start talking a little bit about wild game cooking.

And the timing is impeccable to have this next guest on.

His name is Hank Shaw.

I don't know if, Hank, you've ever been on radio with me before.

We're going to talk a lot about wild game cooking this week on the show.

Hank Shaw is going to be joining us to talk about his updated version of Buck Buck Moose.

What's different about it? Why is this a cookbook that you should have as well as some of his other ones? Well, she's a little dusty.

I've had this book for a few years.

Somebody that knows way more about cooking than we do is going to be joining us to talk about that.

And I'm going to get...

I've got some Hank Shaw trivia for you, Dan, here in a second that we're going to do.

But...

Right.

So then I'm making like a special meal out of something, you know? And, and huge shout out to someone like, you know, Hank Shaw especially for like, kind of like, you know, helping, you know, people like me figure out how to cook wild game and make it super approachable.

Um, but all that kind of stuff makes it this like full kind of like cycle for me of like, you know, there's like all the stuff I do before, during, and after the hunt.

And then, and to your point, right, it becomes something that like is, is way more than a hobby.

Uh, what about an upland recipe? You got a favorite upland recipe?

Uh, that's a good one.

Um, you know, actually, uh, one that I actually ate, uh, actually it was last night, um, I did a kind of like my own version of a popper, kind of inspired a little bit by a Hank Shaw recipe.

Um, but I was doing... 'Cause I'm a, I'm a little bit tired of a regular dove popper.

It's kind of funny that a couple hundred years ago, if that, not even a hundred years ago, people were hanging game to make it taste more gamey, taste more stronger and everything.

And today, the majority of wild game recipes, when you stray away from ours and Hank Shaw's and that kind of crowd, Jesse Griffiths, most of them are trying to get rid of the game flavor.

It's a big thing in hunting and cooking communities that you want to... make a venison roast that doesn't taste anything like venison, which is crazy to me because it's delicious and it's something that I think we should be celebrating.

Maybe not to the point where we're pushing it to the extremes, but I think that, you know, we had the Victorian extreme on one end and today's extreme on the other, and that I'd like to be somewhere in the middle where I'm celebrating the flavor of the game meats without pushing it too far in either direction.

Me and him were playing guitar together long before I met Rob and was in Slop Reality.

And then we had Ryan Roberts playing bass, right? So he ended up playing in Hank Shaw, Scrotum, lots of other bands.

But his first show, he told me he was singing Slapper Out.

We played this big thing in Ybor City.

you know so and for me I'm glad you're back

I appreciate it the same thing for me was was the food stuff too like when everyone and their mom started coming out of the woodworks as specialized in wild game it was kind of one of those deals too is like I had the kind of same thing as you I'm like oh crap dude like When I started, the only two people, really there was four people I was competing against, right? I'm looking at Hank Shaw, Scott Lathiff, you know, like Ranella just now starting, you know, kind of getting into the, when he was just had his meat eater stuff back when it was just the beginning of television show season one.

Michael Hunter was still working in a kitchen at a restaurant probably.

And Michael

Like we went on our first like big hunt together, like in Mississippi with the Mossy Oak boys, like back before either of us were, you know, anything and anywhere.

But there's really only like those three or four people that were known for doing wild game.

And it was like you had Hank Shaw who was doing it under glass, like high-end pheasant, high-end cooking, high-end Mexican cooking.

Then you had Scott Lathiff who was kind of doing more of like the middle redneck style, like, oh, hey, we're here in the deep south cooking business.

But, yeah, putting it in roasts, is there other ways that you've done a neck?

I'll for my next I'll typically use it there's a Hank Shaw has a chilling drone recipe it's like a Spanish stew that's it's a red base like a it's delicious it's awesome it's not a chili it's a looser broth but I like that for the neck and I'll basically take it bone in I take the trachea out I did the first time and didn't know you're supposed to didn't notice any problems

but I was like man it's

really chewy so i like that for the neck you know braise it like you would like an osso bucco same type of thing but that's kind of my go-to is a braise or a stew for the neck

yeah same thing hank shaw's got a lot of good good

recipes

there