This is Passport to Texas
Food fads come and go. Currently, wild game is in the spotlight. But there’s nothing new about eating game, unless it’s how it’s gone mainstream.
Chef Jesse Griffiths is a hunter and angler living in Austin. This week his book Afield: a Chef’s Guide to Preparing and Cooking Wild Game and Fish, published by Welcome Books, hits bookstore shelves. It takes readers from field to plate. Jesse says this book is for “the 99%.”
18 – It’s mostly fishing from the shore. It’s mostly game that’s very plentiful: feral hogs and squirrels and rabbits and doves. We don’t go on pheasant hunts. We really tried to convey the point that this land is out there, and that everyone should have the ability to get out there and do this.
Jesse often hunts and fishes on Texas public lands, but stopped short of revealing his favorite places. Afield is an instructional book with stories of the outdoors that takes readers from the field to the plate.
23—I love having a connection with my own food. To sit down to a meal with vegetables that came out of our garden –and we live in a small house in town. And sit down to a meal of –what did we eat this week – a lot of venison. It’s the most important thing. I love knowing where my food comes from. I love the pride in seeing my two year old daughter eating venison, knowing that it’s really healthful for her. There’s really nothing better than that.
For Texas Parks and Wildlife…I’m Cecilia Nasti.