Well, I promise I intended this as a cookbook review when I sat down to write it a few weeks ago. But reading it now, I have to wonder about myself. I suppose this is more a book about how the work of author and chef Hank Shaw has influenced my own culinary adventures, especially where wild game is concerned. “Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast," has been a central guide as far as that journey is concerned.
In contemporary outdoors media, too often the act of eating game is completely divorce from the act of killing. To the degree I am able, I intend to fight that trend. Henceforth, there will be fewer tailgate shots, and more dinner prep shots in my social media activity.
This is the second of a five-part series of cookbook reviews I will write as Christmas gift suggestions. You can find a link to my review of Michael Ruhlman's "Charcuterie: The Craft of Salting, Smoking, and Curing," here.