Hank Shaw

Hunter and cookbook author Hank Shaw wants you to get your game (and your grapes) on.
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Venison Meatballs
Rating: Unrated
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Venison is similar to lean, grass-fed beef with a finer texture. It's very low in fat, and because it is denser than beef, you can fill up on less. Cookbook author Hank Shaw likes to use ground venison for his British take on cocktail meatballs. He seasons them with warming spices and herbs and leavens them with ground oats—a Scottish twist that also makes them gluten-free. Because ground venison tends to be quite lean, Shaw includes the succulent fat from thick-cut bacon, which lends a pleasing richness and rounded flavor, and serves the meatballs in his version of the classic Cumberland sauce. You can find frozen venison in many Whole Foods markets and also independent butcher shops. Texas-based Broken Arrow Ranch and New Jersey–based D'Artagnan Foods sell venison online.
Cumberland Sauce
Rating: Unrated
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Hank Shaw's spin on Cumberland Sauce, a classic British sauce that dates back to the 1800s, includes dry sherry, beef stock, and red currant jelly combined with shallots, mustard, cayenne, and lemon zest. The resulting Cumberland Sauce is a sweet, salty, savory, spicy glaze that's perfect for Venison Meatballs and other game meats. If you cannot find red current jelly, any tart red jelly, such as lingonberry or cranberry, will work here.
"Pork fat is the gold standard of charcuterie," says Hank Shaw, thanks to its neutral flavor and perfect melting point. (Poultry fat melts more easily, making it hard to work with.) For these chicken sausages, Shaw prefers mixing in fat from the pig's back or belly. Great Sausage Dishes
Hmong Spicy Pork Sausage
Rating: Unrated
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Hank Shaw first tried sausages made by the Hmong—an ethnic group from Southeast Asia and China—while living in Stockton, California, and St. Paul, two cities with large Hmong communities. This recipe is based on a version by Hmong cookbook author Sheng Yang. Great Sausage Dishes
Fiery Moroccan Lamb Merguez
Rating: Unrated
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Hank Shaw likens sausage-making to jazz: "You have all these standards, but there's room for improvisation." With this spicy merguez from North Africa, adjust the seasonings to vary the flavor intensity and heat. Great Sausage Dishes More Lamb Recipes