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Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things Hardcover – September 1, 2016
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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 Buck, Buck, Moose. 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. --Ree Drummond, New York Times Bestselling author of The Pioneer Woman Cooks
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. --Steve Rinella, author and host of Meateater on Sportsman Channel
There is no reference that celebrates the outdoor lifestyle and dedication to responsibly harvesting everything antlered like Buck, Buck, Moose. AS a chef and outdoors enthusiast I have been searching for a complete guide from hunt to table. It has now arrived. --Bryan Voltaggio, Top Chef finalist, deer hunter and James Beard Award nominee
About the Author
A former restaurant cook and journalist, Hank Shaw is the author of two successful wild game cookbooks: Hunt, Gather Cook, and Duck, Duck, Goose -- both of which won critical acclaim. Shaw also runs the wild foods website Hunter Angler Gardener Cook, (honest-food.net) which has won both the James Beard Award as well as the International Association of Culinary Professionals award for best food website. His work has appeared in magazines ranging from Food & Wine to Organic Gardening, Field & Stream, Garden & Gun, Petersen's Hunting, Outdoor Life and Sunset. He lives near Sacramento, California.