It's that time.

lock and load.

Lock and load.

The Michael Vary Show is on the air. Oh, Now we're going to talk to Hank Shaw, who his career progression I must admit is is

fascinating and he somehow makes a living doing what it appears he really

really loves to do.

He's written a series of books, and I guess they must be successful because he keeps doing

it.

The latest of which, I guess, is Buck, Buck Moose, recipes and techniques for cooking deer, elk,

anilogue, moose, and other antlered things. Hank, how on earth did you end up here?

It's been a long and twisted trip I tell you that. I it's hard

to say actually I mean I've been a forager you know I picked wild plants and berries and

mushrooms and things and I've been a fisherman my entire life

but I didn't pick up hunting until I was an adult so it's been it's been an interesting

last 16 17 years that I've been all three.

Well, I want to work backward.

Your most recent publication is Buck Moose.

And that's your recipes for cooking things, for cooking, obviously, antlered things, as you say.

And you make the point that venison is probably more than any other meat, the one that people don't cook right.

Why is that?

I think it's tradition, would probably be the quickest way to put it,

because there's such a deep family tradition in cooking and eating the deer

...