Just in time for hunting season, and at a time when wild game meat has never been more valuable, or more treasured, we bring you a conversation with the ultimate wild game cook, Hank Shaw. If you truly want to make the most of your harvest this year (or your windfall from a hunter friend) start with this conversation. Hal Herring sits down with acclaimed wild game chef and author Hank Shaw on the Carrying the Fire podcast to discuss the newly rebooted and expanded edition of his definitive venison cookbook, Buck, Buck, Moose. In this episode, Hal and Hank dive deep into both the culinary craft and the science- informed by research backed by decades of experience and trial-and-error - of wild food. They break down essential butchery insights gathered from Hank’s past decade of processing hundreds of deer, highlighting why hunters should never grind shanks and how to honor the gift of wild game by using every possible part, in the best and most flavorful way possible. The discussion unpacks the chemistry of deer fat and stearic acid—explaining how season, latitude, and forage dictate texture and usability—while covering crucial cold-weather carcass care, hot-boning tactics, and the limits of dry-aging wild game. Venturing beyond the butcher block, they explore the labor and history behind foraging native starches like wild rice and camas bulbs, closing with a reflection on hunting ethics, whole-animal utilization, and what it means to leave behind the false notion that we are visitors here in our natural world, and to embrace our honored places as true inhabitants. Order Hank Shaw’s updated edition of Buck, Buck, Moose wherever books are sold, find signed copies and thousands of recipes at Hunt Gather Cook, and read his essays on Substack at To the Bone. Books by Hank Shaw Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Artiodactyls Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild Borderlands: Recipes and Stories from the American Southwest and Northern Mexico Pheasant, Quail, Cottontail Hook, Line, and Supper Other Books & Literary Works Heart and Blood: Living with Deer in America by Richard K. Nelson Raven's Witness: The Alaska Life of Richard K. Nelson by Hank Lentfer Foods of La Frontera by Pati Jinich The World in Pancho's Eye by J.P.S. Brown The Botany of Desire: A Plant's-Eye View of the World by Michael Pollan Animals Make Us Human by Temple Grandin The Jungle by Upton Sinclair Learn more about your ad choices. Visit megaphone.fm/adchoices