Hank Shaw is a cook, author, and procurer of wild and whole foods. He has written several wild game cookbooks, including Buck, Buck, Moose; Pheasant, Quail, Cottontail; Duck, Duck, Goose; and his newest called Hook, Line, and Supper. In this episode, Hank walks me through the entire process of eating your catch, from care in the field, to gutting and filleting, and finally cooking. We end with a super simple recipe for pan-fried whole trout that even the most novice cook can tackle.
Website: Hunter, Angler, Gardener, Cook