Hank_Shaw | foodgawker

#147087

Hank_Shaw

Yep. I went there. I made an all-duck hot dog, from wild ducks no less. It is as awesome as it looks!

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#146837

Hank_Shaw

It's chanterelle season in California, and we're gorging ourselves on them. I love the combination of the mushrooms with pumpkin spaetzle.

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#146481

Hank_Shaw

Konigsberger klopse, a German meatball made with anchovy, capers and lemon zest. It's normally done with veal or pork; I used wild boar.

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#141656

Hank_Shaw

A Russian-inspired goose stew with barley, celery root and wild mushrooms. It is a hearty meal for a cold winter.

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#141016

Hank_Shaw

A refined dish of wild mushrooms in a parsley sauce: Seared black trumpets, hedgehogs, crispy guanciale and pickled yellowfoot chanterelles.

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#139536

Hank_Shaw

A rich, custard-style ice cream with pine nuts and desert wildflower honey

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#139137

Hank_Shaw

Smoked duck or goose is one of the great joys of this world. Add a little maple flavor to the applewood smoke and you are in heaven!

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#137826

Hank_Shaw

The ultimate mushroom burger, done with venison. The secret? Powdered wild mushrooms in the burger mix...

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#136127

Hank_Shaw

This is a classic recipe for roast duck, a wild canvasback in this case. The fried hominy cakes are from a 120-year-old recipe.

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#135821

Hank_Shaw

Ever hear of the Sichuan dish ma po tofu? Well, this is ma po puffball, where I skip the tofu and use wild puffball mushrooms.

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#134914

Hank_Shaw

Braised duck legs simmered in duck stock with leeks and wild mushrooms.

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#103070

Hank_Shaw

Think you've had venison chili? Think again until you've tried this version. Lots of different chiles and coffee make this special.

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#101441

Hank_Shaw

Sharptail grouse gently poached and served with flavors of the Great Plains: Wheat, sunflower seeds, wild onions and malt vinegar.

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#100632

Hank_Shaw

A smooth trout bisque enriched not with cream, but with wild pinon pine nuts.

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#99773

Hank_Shaw

My version of a fantastic recipe for rabbit braised with roasted red peppers I found in the cookbook, "My Calabria."

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#99318

Hank_Shaw

Inspired by a Sicilian Easter pie made with lamb, my version uses ground venison for this rustic, hand-held pie.

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#99027

Hank_Shaw

Cardoons are a relative of the artichoke, only you eat the stems - preferably baked with pecorino and mozzarella...

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#98807

Hank_Shaw

Bacon isn't only a Western tradition. This is a Chinese style bacon smoked and flavored with star anise, Sichuan peppercorn and cinnamon.

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#96131

Hank_Shaw

Duck fat Hollandaise over baby white asparagus, chile threads and black lava salt. Simply sinful.

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#95157

Hank_Shaw

I know it's almost St. Patrick's Day, but this Scottish venison soup is so green it might as well be Irish.

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#95113

Hank_Shaw

How to make your own pickled herring, Swedish style. This is glasmastarsill, a bright, vibrant style of fresh pickled herring.

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#94920

Hank_Shaw

A traditional Gaelic dish of fresh herring, smeared in mustard, rolled in oats and fried in butter. Classic.

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#94283

Hank_Shaw

Yes, it is what you think it is. Blood pasta, a specialty of the Alpine region between Austria and Italy. It is alarming, but good.

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#93899

Hank_Shaw

A classic Italian risotto, with real squid ink and lightly cooked calamari rings.

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#93204

Hank_Shaw

This is the century-old dish called duck bigarade: Seared duck breast with a bitter orange sauce. It is a classic for a reason.

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#93063

Hank_Shaw

In Northern Calfornia the king of spring greens is miner's lettuce - one of the few native plants to be exported to Europe.

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#92725

Hank_Shaw

Cookies made with wild pine nuts, rosemary and a little acorn flour. Yeah, they sound like Hippie cookies, but they're really good!

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#92259

Hank_Shaw

A classic Hunan Chinese dish, Dong/an Chicken, made instead with wild pheasant - pheasants are originally from China, after all.

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#91166

Hank_Shaw

Who doesn't love roast duck with its crispy skin? This recipe works for both wild ducks and the kind you buy in the store.

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#90829

Hank_Shaw

Woodcock is the king of game birds. Here it is roasted in classic style. JP Morgan or Andrew Carnegie could have eaten this dish.

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#90432

Hank_Shaw

An outstanding chicken or grouse soup made with Nordic ingredients and Asian methods. This is a winner.

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#88996

Hank_Shaw

Nothing quite beats the clarity and concentrated flavor of a classic consomme. This wild duck consomme was as savory as it is pretty.

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#87340

Hank_Shaw

Wild blewit mushrooms and pheasant breast cooked with brandy, shallots and cream - a wild food riff off a French classic.

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#86335

Hank_Shaw

A wild twist on a classic winter pesto: Wild black walnuts and fresh Italian parsley, with a little pecorino cheese added in.

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#86033

Hank_Shaw

No, they don't taste like honey, but these wild mushrooms are a worthy addition to pierogi - if you can find them.

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#84773

Hank_Shaw

If you like walnut ice cream, you'll love ice cream made with wild black walnuts, which are far more flavorful than regular nuts.

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#84541

Hank_Shaw

Wild black walnuts are a lot of work to harvest and shell, but they taste so good they're worth every effort.

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#84144

Hank_Shaw

Finding the Oregon black truffle, judged by some to be better than the French ones, is a rare treat. Truffle risotto, anyone?

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#83164

Hank_Shaw

Pumpkin soup enriched with homemade bacon and and creme fraiche, then garnished with rosemary flowers.

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#82883

Hank_Shaw

Yes, you read that right. Soup. Made from acorns. Not acorn squash, but real acorns, as in from an oak tree.

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#82242

Hank_Shaw

Rustic dumplings made with spelt flour and filled with meat and onions - the meat can be beef, pork, even bear.

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#82193

Hank_Shaw

Chanterelle mushroom stuffing with pine nuts, garlic and pheasant stock.

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#81676

Hank_Shaw

Ground duck livers, chile flakes, a little red wine, a little oregano - and just a touch of foie gras - makes this pasta unforgettable.

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#80764

Hank_Shaw

It's the Holy Grail of duck hunting: A wild 'foie gras,' a fatty, unctuous - and wild -duck liver. Sear it simply with balsamic vinegar.

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#80760

Hank_Shaw

A celebration of chanterelles - seared, pureed and made into chips, served with sous vide wild turkey and butternut squash.

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#80360

Hank_Shaw

Making the beguiling, herbal liqueur known as 'mirto' in Sardinia is easy - if you can find the common myrtle bush.

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