Bob St. Pierre

Bob St. Pierre is director of marketing and public relations for Pheasants Forever and Quail Forever. A lifelong bird hunter, he chases upland birds each fall from Michigan to Montana with his German shorthaired pointer. He's often on the FAN Outdoors show, 6 to 8 a.m. Saturdays on 1130 AM.

BOOK REVIEW: Hank Shaw’s “Duck, Duck, Goose”

Posted by: Bob St. Pierre under Environment, Weather, Recreation, Birding, Fishing Updated: November 1, 2013 - 8:41 AM
The author, Hank Shaw, will also appear at National Pheasant Fest 2014 in Milwaukee
The author, Hank Shaw, will also appear at National Pheasant Fest 2014 in Milwaukee

Over my careers working for Pheasants Forever, in the front office of a minor league baseball team, and co-hosting on KFAN radio, I’ve had the opportunity to meet some relatively famous people.  (WARNING – NAME DROPS COMING)  I’ve had the good fortune to pitch baseballs to the likes of Bill Murray and Andrew Dawson, play catch with Alan Trammell and Rollie Fingers, manage press pools for President George W. Bush, organize meet & greets with Billy Joe Armstrong of Green Day and Michael Stipe of R.E.M., and interview four different members of the Swamp People. Out of all those experiences, I’ve come to value a person’s genuine friendliness above all else.

 

While Hank Shaw doesn’t yet have the name recognition of a Grammy winner, he recently added a James Beard award to his resume as the country’s best food blogger. More importantly, Hank is a guy anyone could drink a beer with while talking about the day’s bird hunt and becoming fast friends. Hank has a way of emulating your oldest drinking buddy.

 

Much to Hank’s chagrin, I always attribute his friendliness to the fact he served as a political reporter while Jesse “The Body” Ventura was Governor of Minnesota and then as beat reporter for California Governor Arnold Schwarzenegger before embracing his culinary career. Anyone having to endure those tenures as a journalist was bound to come out the other end either jaded by the world or able to see the good in humanity under any situation. Thankfully, Hank escaped as the later.

 

Over the last couple of years, I’ve gotten to know Hank through his appearances at National Pheasant Fest where he speaks on the event’s Cooking Stage. During the show when he’s not speaking, Hank hangs out in the Press Room with me and my cohorts. He tells us of his favorite hunts, evening’s dining plans and the scuttlebutt across America’s wild game food scene. More importantly, he jumps in and helps whenever he can. On a moment’s notice, he’s helped me do a live pheasant cooking demonstration for a television station and then the next moment he’s helping haul boxes to a special banquet event upstairs. Want to grab a beer after the day, Hank’s buying.

 

And did I mention, he won the James Beard Award this year as the country’s best food blogger. Basically, he’s the MVP of food writers. And his new book Duck, Duck, Goose lives up to the standard you’d expect coming from the Heisman of honker cooking. Duck, Duck, Goose is filled with exciting recipes featuring wild edibles like morel mushrooms and ramps, as well as fun new approaches like duck sliders and buffalo duck wings.

 

However what I found most interesting was Hank’s review of different species of ducks and geese as table fare. Did you know a specklebelly goose is nicknamed “ribeye in the sky” for its exquisiteness on the plate? I’ve heard the sandhill crane called the ribeye or “flying fillet” before, but never the speck. Hank’s favorite waterfowl for dinner at his own home, the canvasback.

 

Duck, Duck, Goose is a marvelous addition to any bird hunter’s collection. It’s filled with beautiful photography and a good mix of both simple and complex dishes. It’s hard bound and perfectly suited as a gift for the upcoming holiday season. Equally as important, Hank is an independently employed good guy. Your purchase of this book doesn’t furnish a beach house in the Bahamas or a bank account in the Caymans. Your purchase of this book helps a guy like you pay for his hunting license, a box of Prairie Storm and a six pack of suds to wash down a dinner of roast duck.

 

Hank Shaw on a diver duck hunt
Hank Shaw on a diver duck hunt

MARK YOUR CALENDARS

 

Hank is slated to speak on the cooking stage again at National Pheasant Fest 2014 in Milwaukee on February 14, 15 & 16, 2014. His topics include:

  • Happy Hour: Pairing beer & wine with wild game
  • Getting the most from your upland birds
  • Wild game sausage and other curing techniques

 

And lastly, you can listen to Hank with me this Saturday morning on FAN Outdoors. “The Captain” Billy Hildebrand and I will be interviewing Hank about the new book and his fall hunting & book tour across the country. I’ll also do my best to persuade Hank to begin writing an upland-oriented book for his third hardbound endeavor. So far, he’s refuted my advances, but we’ll see if 100,000 watt radio can change his mind. Tune in at 6:30AM this Saturday on FM 100.3 or anywhere in the world at www.KFAN.com.

 

The Pointer is written by Bob St.Pierre, Pheasants Forever & Quail Forever's Vice President of Marketing.  Follow Bob on Twitter @BobStPierre and listen to Bob and Billy Hildebrand every Saturday morning on FAN Outdoors radio on KFAN FM100.3.

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