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Hank_Shaw

  1. My Gawd, this venison lasagne has 3 pounds of meat and 2 pounds of cheese. Probably won't finish it all in one sitting...
  2. 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.
  3. 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.
  4. Thanks, Kiva! RT @KivaRose love your grouse post & recipe, great way to honor & enjoy the bird, I'm adapting your recipe...
  5. 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!
  6. 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. Ooooh... pretty magenta prickly pear syrup. Shiny things...
  8. Oh NOW I see that I was supposed to torch off the damn pricklers first. Live & learn. Making prickly pear syrup and sorbet.
  9. Anyone ever work with prickly pears? Holy Christ these little stickers (glochids) are evil! And this stuff stains like nobody's bid-nez.
  10. 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.
  11. 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!
  12. Quiet night. Reading about grouse & snipe and drinking a 2002 Linden Petit Verdot from Virginia. Yes, Virginia - they make good wines, too!
  13. Highbush cranberry sauce recipe: http://bit.ly/43JgIK Great w/grouse!
  14. Latest blog item, Roast Grouse and Minnesota's Glories - http://tinyurl.com/ychn8sr
  15. Roasting my 1st ruffed grouse. 450 degrees for 15 minutes, then 10 mins on each side at 350 degrees, basting with butter. Crossing fingers.
  16. Words I live by: "Mother Nature is the true artist, and the chef is the technician." -- Marco Pierre White
  17. I am now a week out from the @DineGrange wild duck cooking competition v. Chef Tuohy. Better get prepared and nail my dishes for Nov. 12.
  18. Great dinner at The Grange in Sac w/ @langdoncook @simplyrecipes @norcalcazadora @garrettmccord Chef Tuohy @frontburner1 @rebeccakoconnor
  19. Calling Sacto peeps: You coming to @DineGrange tonight to see @langdoncook talk about his book Fat of the Land? Should be a good time.
  20. Yes. Every winter I make it. Good with jackrabbits and snowshoe hares. RT @RichardBlais Ever just get a craving for jugged hare?