In this episode, Mark catches up with chef, author, and wild game authority Hank Shaw to celebrate the updated and expanded edition of his classic big game cookbook, Buck Buck Moose.

Returning to the podcast for the first time since 2017, Hank breaks down how wild game cooking has evolved over the past decade and shares practical advice on field care, butchery, and modern kitchen technology.

• Working with Processors & Home Butchery: Tips on what to ask your local game processor, trimming considerations, and using reverse-searing techniques for thick roasts and backstraps.
• Elevating the Basics: How to make a proper venison burger by balancing fat content (10–15%), choosing the right grind size, and cooking backstrap lengths rather than thin steaks.
• Modern Kitchen Tech: Hank gives his honest take on the pros and cons of using air fryers and sous-vide immersion circulators for wild game, explaining where they shine (cutlets, meatballs, batch cooking) and where they fail (over-reliance, texture issues, and improper time/temp settings).
• Handling & Cooking Bear Meat: The key differences between northern (Trichinella nativa) and southern bear species, why freezing alone doesn't render northern parasites inert, and how to properly render and store bear fat.
• Upgrading Favorite Dishes: Step-by-step breakdowns for making tender Barbacoa, authentic Jalisco-style Birria, and crowd-pleasing party appetizers like wild game meatballs.

Learn more from Hank Shaw:

• Buck, Buck, Moose on Amazon
• Signed Copy of Buck, Buck, Moose
• Hank's Recipe Site
• Hank's Substack
• Hank's Previous Episode

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