Join Gravel Roads Radio Outdoors for a warm, wide-ranging conversation with award-winning wild game chef Hank Shaw — the man behind HuntGatherCook.com and the Substack To The Bone. We dive into Hank’s journey from newspaper reporting and commercial fishing to becoming a trusted voice on cooking venison, preparing offal (yes, really), and turning backyard prairie plantings into wildlife habitat. He shares practical tips on aging and handling deer, how to cook tough cuts like shanks (low and slow!), tricks for judging doneness without a thermometer, and why you shouldn’t grind every tough cut.

Hank also walks us through foraging season basics — ramps, nettles, dandelion uses — and offers straightforward, no-nonsense advice for people curious about organ meats, turkey cooking (Jake vs. longbeard), and even oddball species like burbot and carp. The chat is full of memorable hunting stories, kitchen-tested recipes, and the kind of approachable, hands-on wisdom that makes wild foods delicious and accessible. If you’re into hunting, foraging, or just want to get more adventurous in the kitchen with ethically sourced meat, Hank’s tips will up your game.

Find Hank at huntgathercook.com, on Instagram at @HuntGatherCook, or read his Substack To The Bone. Grab one of his signed cookbooks (we’ve got three to give away) and get ready to learn how to make the most of every part of the animal — even the parts most folks throw away.