I wanted to thank Kathi Johnson and Hank Shaw for getting me a copy of “Buck, Buck, Moose” to review. ~Desert Rat
From the Press Release:
Noted cookbook author and James Beard award-winning writer Hank Shaw has just released his third cookbook: Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things (H&H Books 2016).
More than a cookbook, Buck, Buck, Moose is the first and only comprehensive guide to working with and cooking all forms of venison – and it’s available just in time for hunting season and the holidays. In addition to more than 100 recipes, the book includes:
− Stories of the hunt and essays on why venison holds such a special place in society
− Instructions for butchering, aging and storing your venison and how to handle all parts of the carcass (including the odd bits)
− Extensive section on curing venison and how to make sausages, dry-cured salami and jerky
− And… venison beer and wine pairings
Shaw takes the cook/reader around the world from nose to tail, with recipes from six continents for every part of the animal. From the simple – Country Fried Venison, to the classic – Steak Diane, to the unexpected – Venison Tripe Neapolitan.
Released in September, this essential guide already has sold more than 10,000 copies and has received nearly 100 percent “5 star reviews” (179) on AMAZON.
About Hank Shaw: A former restaurant cook and journalist, Shaw is the author of three cookbooks: Hunt, Gather, Cook (Rodale 2011), Duck, Duck, Goose (Ten Speed 2013), and Buck, Buck, Moose (H&H Books 2016), as well as the James Beard Award-winning website Hunter Angler Gardener Cook (honest-food.net). He has been featured in numerous major media outlets ranging from the New York Times to NPR and Field & Stream, as well as on numerous television shows, including Travel Channel’s Bizarre Foods and CNN’s Somebody’s Gotta Do It with Mike Rowe. His writings have appeared in Food & Wine, Organic Gardening, Garden & Gun, Petersen’s Hunting, The Art of Eating, among others.
So first off – to call this book a “Cook Book” is to do it a huge disservice; this is a coffee table book that happens to be full of amazing wild game recipes. It’s a manual on how to care for you game in the field. It is a primer on food safety. It’s part technical guide, part personal musings and partly a conversation with your butcher about what cuts work best for what.
The photography is amazing; the recipes are exotic and homey and comforting and zesty. At the time of the review I had an elk roast left in the freezer. I’m usually not too big on roasts, so I thought this would make for a good test case. I picked the Italian Pot Roast recipe.
As might be expected, this recipe is a “red-winey, tomatoe-y, oregano/thyme and rosemary-y” pot of goodness. The roast came out tender and nicely flavored with lots of accompanying sauce to drizzle over the meat.
The recipes in this book are amazing; literally a trip around the world. These recipes account for different cuts of meat and different types of game. From South African Bobotie to Massaman Curry to Icelandic Venison with Blueberry Sauce there is something for every taste. The book is smartly divided into sections of cuts – roasts, loins, primal cuts, stews, ribs, meatballs, etc. If you’re one that likes the “wobbly bits” as Hank calls them – heart, liver, kidneys, etc. – there is a whole section dedicated to those recipes. My favorite section is the section on sausage. I can’t wait to try all of those recipes!
My only concern with the book was that these recipes could be intimidating for the novice hunter-chef. Rest assured, these recipes are well-explained and easy to follow. Anyone with the most basic level of skill in the kitchen will now have the ability to table some amazing fare – well beyond grilled steaks or spaghetti sauce that had become the staples for many of us. Even better – if you have someone in your circle of friends or family that turns up their nose at wild game – I guarantee you’ll find a cure for that somewhere in this book. There are some amazing recipes in here and Hank does a great job coaching the cook through the why and the how as well.
If you like to hunt moose, deer, caribou or antelope – this may well be the last book you’ll ever need to buy. From the time the creature hits the ground, until it lands on your table – Hank has you covered. The book is well-organized with fantastic photography, clear instructions and lots of narrative which provides a ton of info besides the actual recipe.
I would absolutely, 100% recommend this book. Right now, you can buy it on Amazon for less than 25 bucks. It will be the best 25 bucks you’ll ever spend – especially when it comes to putting game on the table.