{"product_id":"buck-buck-moose-recipes-and-techniques-for-cooking-deer-elk-moose-antelope-and-other-antlered-things-by-hank-shaw","title":"Buck Buck Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things","description":"\u003cp\u003e\u003cstrong\u003eBuck Buck Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things by Hank Shaw\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cdiv class=\"text\"\u003eThis is not your father's venison cookbook.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBuck, Buck, Moose\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.\u003cbr\u003e\u003ci\u003e\u003c\/i\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003ci\u003eBuck, Buck, Moose\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewill take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003eYou'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBuck, Buck, Moose\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ealso includes a lengthy section on curing venison and sausage-making.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003ePeppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eAuthor of six cookbooks, \u003c\/span\u003e\u003cb\u003eHank Shaw\u003c\/b\u003e\u003cspan\u003e is a former chef, journalist, and sometimes commercial fisherman, he is also author of the award-winning cookbooks Hunt Gather Cook; Duck Duck Goose; Buck Buck Moose; Pheasant, Quail, Cottontail; and most recently Hook, Line, and Supper. Shaw also runs the James Beard Award-winning website Hunter Angler Gardener Cook (huntgathercook.com), and the Substack To the Bone, where he writes about the intersection of food, nature and larger life. He has been featured on numerous television shows, and was consulting editor for the fish and game sections of the 2019 edition of The Joy of Cooking. His work has appeared in Food \u0026amp; Wine, Organic Gardening, Field \u0026amp; Stream, Garden \u0026amp; Gun, and Outdoor Life. He fishes, forages, hunts and cooks in St. Paul, Minnesota. He can be reached at hank@huntgathercook.com.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cp\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"I've lived on a cattle ranch for twenty years, so venison in all its forms has always been a bit of a mystery to me. For that reason, I devoured every page of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBuck, Buck, Moose\u003c\/em\u003e. Hank Shaw lives, sleeps, eats, and breathes venison--and his passion is palpable. From laying out the ancient connection between man and deer to presenting clear, hands-on instructions for handling and cooking venison, no stone is left unturned. Hank has absolutely outdone himself, and I know this book will be enjoyed by venison enthusiasts and novices alike.\"\u003cstrong\u003e--Ree Drummond,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNew York Times\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eBestselling author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Pioneer Woman Cooks\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\"There is no reference that celebrates the outdoor lifestyle and dedication to responsibly harvesting everything antlered like\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBuck, Buck, Moose\u003c\/em\u003e. As a chef and outdoors enthusiast I have been searching for a complete guide from hunt to table. It has now arrived.\"\u003cstrong\u003e--Bryan Voltaggio, Top Chef finalist, deer hunter and James Beard Award nominee\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\"All of the serious hunters that I hang around with -- and I hang around with a lot of them -- use Hank Shaw's wild game recipes. His stuff is authentic, fail-safe, and well-written. They oughta give this man a Nobel prize.\"\u003cstrong\u003e--Steve Rinella, author and host of \u003cem\u003eMeateater\u003c\/em\u003e on Sportsman Channel\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePaperback\u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cstrong\u003ePub Date:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSeptember 01, 2016\u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003ePhysical Info:\u003c\/strong\u003e\u003cspan\u003e 0.9\" H x 9.1\" L x 8.2\" W (2.36 lbs) 304 pages\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"H\u0026h Books","offers":[{"title":"Default Title","offer_id":54049258275126,"sku":null,"price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0745\/2301\/7526\/files\/91RunIhfS3L._SL1500.jpg?v=1779390784","url":"https:\/\/www.summerbeambooks.com\/products\/buck-buck-moose-recipes-and-techniques-for-cooking-deer-elk-moose-antelope-and-other-antlered-things-by-hank-shaw","provider":"Summer Beam Books","version":"1.0","type":"link"}