Hopefully anyone that enjoys cooking wild game is already a fan of Hank Shaw. Hank’s recipes are amazing and will really push the boundaries when it comes to preparation of wild, natural fare. Hank has had two successful cookbooks in “Hunt, Gather, Cook” and also “Duck, Duck, Goose”.
Hank is ready to release a new cookbook focused on Venison, and has aptly named it “Buck, Buck, Moose”. He plans to self-publish his new cookbook and has launched a kickstarter campaign which you can check out below.
Icelandic venison tenderloin with mushrooms and blueberries.
Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Antelope, Moose and Other Antlered Things celebrates a food so important to humankind that many scientists believe it is one of the reasons we are who we are as a species today. We have hunted deer, in one form or another, since before we were fully human, and every culture in the world has a living venison tradition – from whitetail deer, elk and moose in North America, to red and fallow deer in Europe, axis deer in Asia, sitka deer in Japan, to the myriad forms of antelope and gazelle in Africa. Heck, even the native Australians hunted kangaroo, which has a flavor very much like venison.
Buck, Buck, Moose embraces that global heritage – and its modern expression – with more than 100 recipes ranging from American classics like country-fried steak to Southeast Asian curries, African favorites like bobotie, Chinese stir-fries, traditional European standards – as well as a host of completely original dishes I’ve created just for this book.
Americans and Canadians are eating more venison now than at any time in a century, and many are eager to expand their skills with one of the most free-range and organic of all meats. Wrapping your venison in bacon or dousing it in canned cream of mushroom soup just won’t cut it anymore.
Even non-hunters are starting to look at venison as a healthy alternative. Farmed venison can be bought in fancier supermarkets, and its high protein content, leanness, flavor – as well as the fact that deer cannot be intensively farmed like cattle or pigs – has boosted this market in recent years.
But the best news of all is that more and more people are taking up deer hunting as a way to take control over what they feed themselves and their families. No hormones, no antibiotics, no horrific farm practices.
Buck, Buck, Moose represents a guidebook for both the beginner and the lifelong hunter that will carry you from that moment in the woods all the way to the months of memorable meals that follow a successful hunt.
So here’s your chance. Help be a part of something special. Help a nationally-acclaimed chef get his cookbook on the shelf, and get a copy or a cool tshirt in the process. More importantly, you spread the word about the bounties and benefits of hunting, namely ethically harvested, organic, natural meat. People can learn to prepare it in ways that will literally leave their families and guests awestruck. How could you not want to be a art of that?