Hank_Shaw
- My Gawd, this venison lasagne has 3 pounds of meat and 2 pounds of cheese. Probably won't finish it all in one sitting...about 3 hours ago from web
- For the first time in probably 10 years, I am making lasagna. Dunno why it's been so long. And of course I am making it with ground venison.about 5 hours ago from web
- So we walked about 7 miles today looking for good snipe habitat, then found it 100 yds from the gate. Shot 1 snipe, need 3 more for a meal.about 8 hours ago from web
- Thanks, Kiva! RT @ love your grouse post & recipe, great way to honor & enjoy the bird, I'm adapting your recipe...about 8 hours ago from web
- Up at 5 a.m. to hunt snipe. Yes folks, they really do exist. Although keep believing these little shorebirds don't - leaves more for me!about 16 hours ago from web
- Finishing up the second chapter in my book; it's on bluegills and other sunfish. Will start the third tomorrow. Three down, 22 to go. Yikes!7:17 PM Nov 7th from web
- Ooooh... pretty magenta prickly pear syrup. Shiny things...1:17 PM Nov 7th from web
- Oh NOW I see that I was supposed to torch off the damn pricklers first. Live & learn. Making prickly pear syrup and sorbet.11:22 AM Nov 7th from web
- Anyone ever work with prickly pears? Holy Christ these little stickers (glochids) are evil! And this stuff stains like nobody's bid-nez.10:47 AM Nov 7th from web
- Big find from farmer's market: Huge chestnuts! HATE peeling them, so I reckon get the biggest you can - it's a mass-to-effort thing.8:50 AM Nov 7th from web
- Heading out to the farmer's market for the first time in ages - been hunting so much lately I've missed much of fall's bounty!8:01 AM Nov 7th from web
- Quiet night. Reading about grouse & snipe and drinking a 2002 Linden Petit Verdot from Virginia. Yes, Virginia - they make good wines, too!7:48 PM Nov 6th from web
- Highbush cranberry sauce recipe: Great w/grouse!5:12 PM Nov 6th from web
- Latest blog item, Roast Grouse and Minnesota's Glories - 9:11 AM Nov 6th from WordTwit
- Roasting my 1st ruffed grouse. 450 degrees for 15 minutes, then 10 mins on each side at 350 degrees, basting with butter. Crossing fingers.8:27 PM Nov 5th from web
- Words I live by: "Mother Nature is the true artist, and the chef is the technician." -- Marco Pierre White5:20 PM Nov 5th from web
- I am now a week out from the @ wild duck cooking competition v. Chef Tuohy. Better get prepared and nail my dishes for Nov. 12.7:58 AM Nov 5th from web
- Great dinner at The Grange in Sac w/ @ @ @ @ Chef Tuohy @ @11:07 PM Nov 4th from web
- Calling Sacto peeps: You coming to @ tonight to see @ talk about his book Fat of the Land? Should be a good time.4:18 PM Nov 4th from web
- Yes. Every winter I make it. Good with jackrabbits and snowshoe hares. RT @ Ever just get a craving for jugged hare?1:43 PM Nov 4th from web
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- Name Hank Shaw
- Location Sacramento, CA
- Web http://www.honest...
- Bio I run the blog Hunter Angler Gardener Cook, nominated for a James Beard Award in 2009.
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