Monthly Archives: November 2016

On Being a Fan Girl…. Meeting Hank Shaw

Rarely do I come across someone who shares my passion for cooking wild game.  There are those who love a chicken-fried venison steak or dove breast with a slice of jalapeno wrapped in bacon.  But when the conversation turns to processing your own animal or using every possible bit of meat, the followers really seem to fall away.

In my neverending quest for knowledge of all things gamey, I came across Hank Shaw and his wonderful website, Hunter Angler Gardener Cook.  It contains a wealth of information on hunting, fishing, foraging, and recipes, recipes, recipes.  If you want information on wild mushrooms, venison “wobbly bits”, or charcuterie of any kind, Hank has probably written about it.

Hank Shaw has recently released his latest cookbook, Buck Buck Moose, which he put out himself with the help of Kickstarter.  I was so excited to hear that he had come out with a volume dedicated specifically to “antlered things” that I pre-ordered five autographed copies, four to give as gifts and one to keep for myself.  I actually thought about keeping two for myself just in case something happened to one like there was a fire or someone broke into my house or there was a zombie apocalypse or something.wp-image-982332204jpg.jpg

I was not disappointed.  The book is a feast for the eyes and the intellect. The photos are gorgeous. The quality of the hardcover volume is top notch.  And then there’s the meat of the book (heh, heh)…. it should have a place of honor on the shelf of every deer slayer, moose slayer,  elk slayer, and slayers of all antlered things.  Hank goes through the entire experience, from describing in-depth how to field dress a deer to processing and packaging the meat and finally providing an array of recipes from around the world.

When I found out Hank Shaw was coming to San Antonio, TX  for a book-signing event at the Hotel Emma (which used to be the Pearl Brewery), saying that I was excited would be an understatement.  I’m embarrassed to say that I felt a little like a fan girl.

I made a reservation to attend the dinner and stay at the hotel, drove the 4 hours from the Rio Grande Valley with cookbook in hand, and arrived in time to look around the exquisitely appointed hotel and have my complimentary margarita.


The evening began with with drinks and wild game appetizers with Mr. Shaw.

He was very easy to talk to, so genuine and appreciative of his fans even though he’d already followed a grueling schedule on his book-signing tour.


“To Mrs. Deerslayer, 100,000 thank-yous for supporting this  book on KickStarter.  Without you, this would never have happened. Keep doing what you do and I’ll do the same!”       Hank Shaw


It was wonderful to rub elbows with someone who not only shares my interests but has taken them to the next level. He has made it a passion and a way of life.  He’s like a superhero….. and I’m like a fangirl.

Thank you, Deerslayer, for encouraging me to take this trip just for the fun of it. I loved every minute.  I love you, too. Happy Anniversary!


Posted by on November 20, 2016 in Uncategorized


Dark Chocolate Zucchini Rubbish Muffins


Well, friends, that lull that occurs between dove season and deer season down here in South Texas has come and gone.  Before things got too hectic, before my house was once again piled with coolers and camo, while I  still had some control over my household,  I thought it was only appropriate that I should make muffins.

Muffins are soothing. They make the house smell yummy.  And, as some of you who have been following my ramblings for a while are already aware,  muffins allow me to use up my stash of cereal crumbs that I collect. These crumbs are just rubbish to most people, the stuff that is left over and thrown away.  For some reason, there seems to be a pretty high percentage of crumbs in every box of cereal.  In my mind, while I’m not willing to make my family pour up a bowl of crumbs and choke them down with milk,  it seems just plain wasteful to throw away perfectly usable breakfast stuff.  So I came up with a couple of recipes like Cranberry Rubbish Muffins and Apricot Brandy Rubbish Muffins that incorporated the crumbs.

I was in the mood for a really chocolatey version of my dear rubbish muffins.  Since one of the Junior Deerslayers is a real Chocolate connoisseur, I had in my larder some black cocoa from King Arthur Flour’s online store.  It adds a very intense unsweetened dark chocolate flavor and color and can be added sparingly to substitute for a small amount of regular Dutch processed cocoa powder in recipes. Black Cocoa - 12 oz.

I went a step further to send these muffins over the top with deep dark chocolatey notes by adding a tablespoon of espresso powder (also from King Arthur Flour’s website).  It really deepens the intensity of the almost bitter dark chocolate flavor in recipes.

The family was pleased with the results and I used up my cereal crumbs.

Make these muffins, send them with your hunters and express your love in the best possible way… before the house is full of coolers and camo!

Espresso Powder - 3...

Dark Chocolate Zucchini Rubbish Muffins

Makes one dozen

  • 2 eggs
  • 1 cup brown sugar
  • 1/2 cup oil
  • 1 tsp. vanilla
  • ¼ cup unsweetened cocoa powder*
  • 1 tbs. dark cocoa powder
  • 1 tbs. espresso powder*
  • 1 cup grated zucchini
  • 3/4 cup AP flour
  • 3/4 cup cereal crumbs
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp. salt
  • 2 tsp. pumpkin pie spice (or 1/2 tsp. each;  ground cinnamon, nutmeg, cloves, cardamom)

* or use 1/3 cup cocoa powder instead of combination of  1/4 cup cocoa powder, 1 tbs. dark cocoa powder, and 1 tbs. espresso powder

Preheat oven to 350°.     Lightly grease 12 cup muffin tin.

In a large bowl, beat the eggs until light in color.  Whisk in brown sugar and oil.  Add the cocoa powders, espresso powder,  and vanilla. Stir in cereal crumbs.

In a second smaller bowl mix flour, baking powder, baking soda, salt, and pumpkin pie spices.

Add dry ingredients to egg mixture a little at a time. Fold in zucchini.

Pour batter into prepared muffin tins, 2/3 full.  Bake at 350° for 20 to 25 minutes.

Remove to a wire rack.

For a extra burst of chocolate, drizzle each muffin with prepared chocolate frosting, microwaved for a few seconds until pourable.



Posted by on November 6, 2016 in Recipes, Sweet Things, Uncategorized


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Please disregard (temporarily) the much anticipated muffin recipe that I inadvertantly posted prematurely. It is suspected that the Russians and Wikileaks have leaked the information. Sorry for that.

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Posted by on November 2, 2016 in Uncategorized


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