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Hunter, Angler, Gardener, Cook
Posted on 1/7/19 at 2:53 pm
Posted on 1/7/19 at 2:53 pm
Most of you probably read a week or two back when I mentioned this website. The guy posts excellent wild game stuff on the site and you might want to have a look at it.
This month's stuff
I thought it was cute that in his "Where's Hank" click, someone asked him if a bird left in the fridge for a week was still good. Made me think of my friends here.
This month's stuff
I thought it was cute that in his "Where's Hank" click, someone asked him if a bird left in the fridge for a week was still good. Made me think of my friends here.
This post was edited on 1/7/19 at 2:56 pm
5
Posted on 1/7/19 at 3:05 pm to MeridianDog
Hank is a good guy. He made a swing thru the Gulf Coast a couple years ago when his book came out. I like his foraging stuff the best. He’s got decent instructions on processing oak acorns for flour.....something you know must have been done by native people. It involves cracking and soaking, with repeated changes of water. (Kind of similar to how olives are processed.)
Posted on 1/7/19 at 3:08 pm to MeridianDog
Hank Shaw is great! He communicates with people on social media fairly often when you have questions. I've done plenty of things after seeing him do them.
Wild turkey carnatis was the first thing of his that I did
Wild turkey carnatis was the first thing of his that I did
This post was edited on 1/7/19 at 3:12 pm
Posted on 1/7/19 at 3:09 pm to MeridianDog
I heard him on The hunting dog podcast. Seemed like he was a bit full of himself. Regardless his recipes seem quality.
Posted on 1/7/19 at 5:29 pm to MeridianDog
Hank Shaw is the man. Duck, Duck, Goose is the by far the best cookbook for duck hunters that I’ve ever seen. I use it all the time.
Posted on 1/7/19 at 5:39 pm to mylsuhat
quote:
Wild turkey carnatis was the first thing of his that I did
Those look excellent
Posted on 1/7/19 at 6:11 pm to MeridianDog
Just signed up for his monthly email. Thanks Dawg.
I’m reading the charcuterie link now.
I’m reading the charcuterie link now.
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