Lots of good info on his website, also:
Hunter Angler Gardener Cook - Hank Shaw's Wild Food Recipes

 

Thanks for the recommendation. I have some of Hank Shaw's other books and I will have to add this one to the list.

I only have two recipes that I keep going back to: breasts fried in shore lunch or a baked whole bird stuffed with a wild rice mixture (purple onion, red & green bell pepper, minced garlic, diced mushrooms).

 

I'm old school. Fried quail and potatoes and gravy.

 

Yep thats hard to beat. Replace the quail with a cottontail, also mighty fine.

 

I cannot recommend Hank Shaws stuff enough. I used his website pretty extensively before I received his books for holiday gifts; its really, really good stuff. I particularly enjoy his use of ingredients from the ecosystem in which the animal is harvested. Sharptails with grain stuffings like faro or barley, or woodcock with a huckleberrry gastrique. Just interesting, well thought out stuff. He is top notch.

 

andralex,
I agree 100%, his stuff is top shelf!

all the best,

Pine Creek/Dave
L.C. Smith Man

 

Jalepeno
Salt
Pepper
Bacon
Cream cheese
Dove

 

Check the Old Bay website. You'd think their product was for seafood only but they make some great marinades to use on poultry. They have a spicy marinade that is really simple and is great for grilling your birds. Gives it a whole new perspective on how versatile Old Bay can be.

 

I would take exception to both of Mr. Shaw's receipts for woodcock...such are often why folks have a set-in-stone image of the bird as table fare.

That said, collecting cookbooks pertaining to the field or stream is a good thing.

 

Any good waterfowl recipe books? I have a couple but always looking for more.

 

I’d recommend Hank Shaw again: Duck, Duck, Goose is an excellent book for the beginner and the professional cook, and anything in-between.

 

Great post,
I'll look for Hank Shaw. I try to make every game meal a celebration of the animal, new recipes to do that is a good thing.

 

Thanks, been looking for some new recipes.

 

Unexpectedly came home with some geese this year and the last one had to be the oldest honker in the state. It is tough. Anybody have suggestions on how to tenderize a goose breast?

 

I've never cooked goose, but like any bird, overcooking is your enemy until you're slow cooking, and then three hours is your friend.

Goose Milanese..
Try this- in a deep dutch oven pot, cook up about 1/4 pound of chopped bacon until the fat is rendered and the bacon is browned, then sear your breasts in the hot fat. No more than 1 minute per side. Then lower the heat.
Cover the breasts with some high quality spaghetti sauce from the store. You might need 2 jars. If you know how to make your own spaghetti sauce good. If lazy, you can repair cheap Ragu sauce if you know how.
Let this simmer on low for 2-3 hours. You won't need salt because the bacon is already loaded with it.

Remove breast from sauce and slice thick. Put a slice over a bed of spaghetti (may as well use the fancy fresh stuff to honor your bird!) then ladle some of your spaghetti sauce over the top.

Maybe a side of fancy applesauce with chunks of freshly cut apple, maybe some acorn squash... sides of local seasonal vegetables or heck, just frozen mixed veggies.

The fresher and more you build yourself from scratch, but ain't nothing wrong with sauce from a jar and frozen veggies if that's where you are starting from!

 

Simple and Tasty!! Phesant or chuckers in crock pot with 2 cans of cream of mushroom garlic on high for 4+hrs, served over rice with your favorite vegetable is YUMMY and EASY!!!

 

Dog Chaser 37,
If you would like additional receipts the Upland Journal has a good food section now, have used 2 of their Grouse receipts and they turned out real well. Very knowledgable cooks supplying the receipt info. Tasty receipts for sure.

all the best,

Pine Creek/Dave
L.C. Smith Man