Passport to Texas

This is Passport to Texas

Cooking what you harvest can be intimidating for the new hunter. Of course, first thing is proper care in the field. And we have instructions for that on the Parks and Wildlife website. But in the kitchen? How do you coax the best flavor from these wild proteins?

If you haven’t eaten game, it does taste different than commodity meats, but that’s not a bad thing. Wildlife eat a diet more varied than domestically raised animals—and those flavor profiles show up in the meat. Because game is free range, the meat is naturally lean, and requires different preparation methods.

Before fall hunting season begins, sample and even try your hand at cooking wild proteins at the game and fish cookery classes at Central Market Cooking Schools, in collaboration with Texas Parks and Wildlife.

The cooking schools are in Austin, San Antonio, Houston, Fort Worth, Dallas, Plano, and Southlake. And classes are coming up in July, September and November. Most are hands-on, and each covers the best preparation methods for the featured game. You’ll learn recipes for quail, duck, venison, and wild boar, as well as fish and seafood.

A Parks and Wildlife representative will be on hand to talk about wildlife management and conservation, as well as public hunting lands, and how folks can get started hunting and fishing in Texas. Classes fill fast. Learn more when you log onto passporttotexas.org.

The Wildlife and Sport Fish Restoration Program supports our series.

For Texas Parks and Wildlife…I’m Cecilia Nasti.

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Copy and paste this link into your browser to find a cooking class near you: http://www.centralmarket.com/cooking-school.aspx