Hank Shaw's Expanded Edition of Buck, Buck, Moose: A New Era for Deer Hunters

Buck, Buck, Moose Reimagined

Hank Shaw, renowned chef and James Beard Award winner, has refreshed his beloved cookbook, Buck, Buck, Moose, a decade after its initial release. With over 100,000 copies sold, the book has been a game-changer for hunters across America, reshaping how they prepare and appreciate venison.

The latest edition features a robust collection of 125 recipes and nearly 200 stunning color photographs, providing an engaging visual feast alongside its practical guidance. The book includes new recipes that span international cuisines, such as Swedish frost bump venison and British game pies, alongside familiar favorites like smoked venison dishes and weeknight casseroles.

One significant addition is the integration of modern cooking techniques. Shaw adapts to the needs of contemporary cooks by incorporating guidelines for using popular cooking devices like sous vide machines, air fryers, and electric pressure cookers. This adaptability ensures that both seasoned chefs and newcomers can utilize the book effectively, regardless of their kitchen setups.

A pivotal theme in this new edition is Shaw’s deepened focus on the nose-to-tail philosophy. As he reflects on the past decade, Shaw emphasizes the importance of using every part of the animal. This approach acknowledges the hard work that goes into hunting and encourages users to find creative ways to incorporate lesser-used cuts like shanks and necks into their cooking repertoire.

Shaw remarks, "Hunters put too much work into bringing an animal home to reduce it to backstrap, burger, and jerky," signaling a shift towards a more holistic view of food preparation that respects the animal's life and promotes sustainability.

Beyond the recipes, readers can anticipate comprehensive instructions on butchering, handling, and storing venison. Shaw breaks down each step to make the entire process approachable. Coupled with this are updated chapters organized for better usability, ensuring that even the most novice of cooks can navigate with ease.

Endorsements from fellow hunters and chefs, including notable personalities like Randy Newberg, Sean Sherman, and Ree Drummond, validate the book’s standing within culinary and hunting communities. The book comes complete with a detailed index and modernized charcuterie sections, illustrating how the culinary world of wild game has evolved.

Availability and Promotions
The newly revamped Buck, Buck, Moose is priced at $35 and is available nationwide through various retailers in the United States and Canada. Additionally, signed copies can be ordered through the official website, huntgathercook.com. To celebrate the launch, Shaw has planned a series of book dinners, discussions, and appearances across the country this fall.

In closing, Hank Shaw’s Buck, Buck, Moose stands as a testament to the advancements in hunting cuisine over the last decade. With its release, it is poised to inspire a new generation of hunters and cooks alike, blending tradition with modern techniques in the pursuit of delicious venison dishes. Whether you're an experienced chef or a hunting novice, this cookbook promises to elevate your food experience and deepen your appreciation for wild game cooking.