Award-winning wild game cook and food author Hank Shaw returns to On the Wing for an insider’s look at making the most of every bird, mushroom, and wild ingredient the outdoors provides. From pheasant and quail to ruffed grouse, woodcock, and wild turkey, Shaw shares practical cooking techniques that help hunters bring more flavor to the table without wasting a thing.
Learn when to smoke upland birds, why sous vide can ruin tender cuts when used incorrectly, and how to keep lean pheasant and turkey breasts juicy. Shaw breaks down his favorite methods for grilling doves and quail, preparing pheasant thighs, making wild game sausage, and creating restaurant-worthy meals with simple ingredients. He also explains why shorter sous vide cooking times matter, when butter poaching makes sense, and how to turn a smoked pheasant carcass into an exceptional soup base.
The conversation goes beyond the kitchen, exploring wild mushroom foraging, the best pairings for different upland birds, and the edible plants hiding in native prairie habitat. Discover why porcini, chanterelles, morels, and other wild mushrooms deserve a place alongside your harvest, plus how ingredients like rose hips can bring unexpected flavor to sharp-tailed grouse.
Whether you're chasing roosters across the prairie, hunting ruffs in the grouse woods, or looking to become a better wild game cook, Shaw offers techniques and inspiration to make every harvest count.
Follow the show for weekly conversations about hunting, conservation, bird dogs, and upland birds.
Show notes
On the Wing Podcast is proudly fueled by Purina Pro Plan.