It’s finally here!
“Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things”. It is the cookbook every hunter needs to have. Many cookbooks make lots of claims and promises, but trust me, this one will not disappoint. Everyone, regardless of their skill level in the kitchen, will benefit from this book. This is not your typical wild game cookbook. It elevates venison from the typical, “cream of mushroom soup” and “bacon recipes” to high end cooking that everyone will love.
First, a little background. “Buck, Buck, Moose” is written by wild game chef, Hank Shaw. Hank is a very accomplished chef that has a rare gift of breaking down high end recipes for your average cook. He is the proprietor of the award winning website Hunter, Angler, Gardener, Cook and the author of two other awesome cookbooks; “Hunt, Gather, Cook” and “Duck, Duck, Goose”. He has made appearances on many TV show including Bizarre Foods America with Andrew Zimmer, Somebody’s Gotta Do It with Mike Rowe, and Steve Rinella’s Meateater. Needless to say, he is highly qualified.
That’s enough about Hank. Let’s dive into the cookbook. “Buck, Buck, Moose” is everything deer. It takes you from the shot, to the kitchen, to the table and all the important little steps in between. Hank explains the science behind hanging and ageing venison and busts some prevailing myths about deer fat. The book is broken down by cut and technique. For example, there are sections for roasts, back straps, soups and stews, charcuterie, and even a section that shows you how to eat your gut pile. It is by far the most comprehensive venison cookbook I have ever come in contact with.
In addition to all the great information, it is beautifully put together. It features exceptional photography work that highlights the recipes and the butchering. Scattered throughout the book are little essays and quotes that show the relationship humans have had with deer throughout history. I never thought I would enjoy reading a cookbook, but this one I truly did.
Now for my favorite part of the book – the recipes. Most wild game cook books stick mostly to traditional American fare with their most exotic recipes being chili or Chinese stir fry. “Buck, Buck, Moose” shatters that mold by taking venison international. It contains Greek, Icelandic, French, and many more unique dishes. I think every continent with the exception of Antarctica is represented. It is a smorgasbord of different flavors. Some cooks might find this a little intimidating, but do not let that scare you off. The recipes are very well written and easy to understand. I have personally made two of them, the Ethiopian Tibs and the Kentucky Venison BBQ and both turned out excellent. I would say the only downside is that I do not have enough venison in my freezer to make everything I want to.
I highly recommend this cookbook. It is well written, the photography is phenomenal and it easy to understand. The recipes are delicious and offer more variety than a standard wild game cookbook. I am confident that no matter what you bring to the table in the way of kitchen skills, with this book, you will come away being a better cook and steward of the meat you harvested.
Get your copy today!