Buck, Buck, Moose: 10th Anniversary Upgrade Edition — Signed Preorder
Preorder now. Signed copies are expected to ship in September 2026. Buck, Buck, Moose: The 10th Anniversary Edition is the completely revised and expanded edition of Hank Shaw’s best-selling venison cookbook — the book that has helped more than 100,000 hunters, home cooks, and wild-food lovers make the most of deer, elk, moose, antelope, caribou and other big game animals. This is not a cosmetic update. After ten more years of hunting, cooking, teaching, butchering, answering reader questions, and refining recipes, Hank has rebuilt Buck, Buck, Moose into the edition this book was always meant to become. The new edition includes more than 30 new recipes, 200 color photographs, new and revised techniques for processing and cooking big game, expanded guidance on charcuterie and sausage-making, and updates throughout. You’ll find modern methods for slow cookers, Instant Pots, sous vide, air fryers and more — alongside the timeless nose-to-tail venison cooking that made the original a classic. If you already own Buck, Buck, Moose, this edition was made for you. The original still holds up. But the new edition reflects ten more years of experience, better photography, deeper technique, and the questions readers have asked again and again since the book first appeared in 2016. The 10th Anniversary Edition keeps the heart of the original, but adds new recipes, new photographs, new techniques, modern cooking methods, expanded instruction, and revisions throughout. If you’re new to venison, start here. Buck, Buck, Moose is a complete guide to working with every cut, from tenderloins and backstraps to shoulders, shanks, necks, ribs, organs, trim and grind. It includes recipes from around the world, practical butchering and storage advice, curing and sausage-making, and the stories that explain why venison still matters. What’s new in the 10th Anniversary Edition More than 30 new recipes About 200 color photographs New and revised big-game cooking techniques Expanded processing, storage and butchering guidance New modern-equipment methods, including slow cooker, Instant Pot, sous vide and air fryer approaches Expanded charcuterie and sausage-making material Revisions throughout, based on ten more years of cooking and reader feedback Why pre-order directly from H&H Books Pre-ordering here reserves a signed copy from the first printing and supports the independent publisher directly. Your card will be charged when you place your order, and the book is expected to ship in September 2026. Everything about H&H Books is made in the USA: design, editing, printing, warehousing and fulfillment. Praise for Buck, Buck, Moose “All of the serious hunters that I hang around with — and I hang around with a lot of them — use Hank Shaw’s wild game recipes. His stuff is authentic, fail-safe, and well-written. They oughta give this man a Nobel prize.” — Steve Rinella, author and host of MeatEater “I devoured every page of Buck, Buck, Moose. Hank Shaw lives, sleeps, eats, and breathes venison — and his passion is palpable.” — Ree Drummond, New York Times bestselling author of The Pioneer Woman Cooks Protein diversity is essential to truly understanding American cuisine, and no one has done more to broaden that philosophy than Hank Shaw. Buck, Buck, Moose has the depth of written experience to actually teach you how deer, elk, moose, antelope, and more deserve to be processed and cooked. It's the reference I hand to anyone serious about understanding what's possible beyond beef, pork, and chicken. — Sean Sherman, Founder: The Sioux Chef, NATIFS, Indígena by Owamni Preorder note This is a preorder for the signed 10th Anniversary Edition of Buck, Buck, Moose. Books are expected to ship in September 2026. If your shipping address changes before then, contact hank@huntgathercook.com with your order number.