{"product_id":"buck-buck-moose-10th-anniversary-upgrade-edition-signed-preorder","title":"Buck, Buck, Moose: 10th Anniversary Upgrade Edition — Signed Preorder","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003ePreorder now\u003c\/span\u003e. \u003cem\u003eSigned copies are expected to ship in September 2026.\u003c\/em\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eBuck, Buck, Moose: The 10th Anniversary Edition\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e\u003cstrong\u003eThis is not a cosmetic update. \u003c\/strong\u003eAfter ten more years of hunting, cooking, teaching, butchering, answering reader questions, and refining recipes, Hank has rebuilt\u003cem\u003e Buck, Buck, Moose \u003c\/em\u003einto the edition this book was always meant to become.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e\u003cstrong\u003eIf you already own \u003cem\u003eBuck, Buck, Moose\u003c\/em\u003e, this edition was made for you.\u003c\/strong\u003e 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e\u003cstrong\u003eIf you’re new to venison, start here\u003c\/strong\u003e. \u003cem\u003eBuck, Buck, Moose\u003c\/em\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eWhat’s new in the 10th Anniversary Edition\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cspan\u003eMore than 30 new recipes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAbout 200 color photographs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eNew and revised big-game cooking techniques\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExpanded processing, storage and butchering guidance\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eNew modern-equipment methods, including slow cooker, Instant Pot, sous vide and air fryer approaches\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExpanded charcuterie and sausage-making material\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRevisions throughout, based on ten more years of cooking and reader feedback\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eWhy pre-order directly from H\u0026amp;H Books\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePre-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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eEverything about H\u0026amp;H Books is made in the USA: \u003cem\u003edesign, editing, printing, warehousing and fulfillment.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePraise for \u003cem\u003eBuck, Buck, Moose\u003c\/em\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e“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.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e— \u003cstrong\u003eSteve Rinella\u003c\/strong\u003e, author and host of \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eMeatEater\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e“I devoured every page of Buck, Buck, Moose. Hank Shaw lives, sleeps, eats, and breathes venison — and his passion is palpable.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e— \u003cstrong\u003eRee Drummond\u003c\/strong\u003e, New York Times bestselling author of \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eThe Pioneer Woman Cooks\u003c\/span\u003e\u003c\/em\u003e\u003cem\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eProtein diversity is essential to truly understanding American cuisine, and no one has done more to broaden that philosophy than Hank Shaw. \u003cem\u003eBuck, Buck, Moose \u003c\/em\u003ehas 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.\u003c\/p\u003e\n\u003cp\u003e— \u003cstrong\u003eSean Sherman\u003c\/strong\u003e, Founder: The Sioux Chef, NATIFS, Indígena by Owamni\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePreorder note\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a preorder for the signed 10th Anniversary Edition of \u003cem\u003eBuck, Buck, Moose\u003c\/em\u003e. Books are expected to ship in September 2026. If your shipping address changes before then, contact \u003c\/span\u003e\u003ca href=\"mailto:hank@huntgathercook.com\"\u003e\u003cspan\u003ehank@huntgathercook.com\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e with your order number.\u003c\/span\u003e\u003c\/p\u003e","brand":"huntgathercook","offers":[{"title":"Default Title","offer_id":47976440496267,"sku":"NEWBUCK","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0596\/3592\/5131\/files\/BBM2cover.jpg?v=1783615013","url":"https:\/\/www.huntgathercook.shop\/products\/buck-buck-moose-10th-anniversary-upgrade-edition-signed-preorder","provider":"huntgathercook","version":"1.0","type":"link"}