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Author/blogger/outdoorsman Hank Shaw in town tonight, tomorrow

Blogger/author/hunter/forager/angler Hank Shaw has a new cookbook, “Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things” and he’ll be in town Monday and Tuesday to prove it.

Shaw has toured through town for events at Ludivine, 805 N Hudson Ave., twice before and will again on Tuesday, but this time he will also hang out at the R&J Lounge and Supper Club, 320 NW 10th St., from 8 to 10 p.m. on Monday., and 6-10 p.m. Tuesday for a guest chef venison dinner at Ludivine, 805 N. Hudson Ave.

Once a reporter who covered politics, more than a decade ago Shaw started relying on food he could hunt, grow or forage for sustenance.

During his first trip to Ludivine in 2011, promoting his first cookbook, “Hunt, Gather, Cook: Finding the Forgotten Feast,” chefs Jonathon Stranger and Russ Johnson created a meal using recipes from the book. They did the same thing for 2013’s “Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild.”

On Monday, Shaw will hang out at the R&J for what Johnson is calling an industry night from 8 to 11 p.m. Those who work in the restaurant industry will receive a discount on the book.

“Hank will be there during the (Monday Night Football) Game, hanging out, signing books,” Johnson said. “I can’t guarantee he’ll be there until closing, but Hank tends to go pretty late.”

For Tuesday night’s dinner Johnson said he and Stranger won’t be working strictly out of the book for recipes, but definitely drawing inspiration from Shaw and his practices.

The new book goes beyond basics for preparing wild game and acts as a de facto field guide, including how to prepare all parts of the animal like offal for eating.

For more information on the events Monday and Tuesday, go online to the restaurant websites here and here.

Read more news about Johnson and Stranger’s existing restaurants and those they plan to open soon in Wednesday’s addition of The Oklahoman or on this blog.

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Dave Cathey

The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene. Read more ›

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