Passport to Texas

This is Passport to Texas

Marcus Paslay, chef and owner of Clay Pigeon Food and Drink in Fort Worth, says he started hunting in Texas when he was around eight years old.

You know, I’d go with my Dad and my Granddad. We’d go hunt and fish. And then, you know, as I got older, and a little more responsible, I was allowed to hunt on my own. [laughs]

The restaurant offers a changing seasonal menu of made from scratch dishes that often include game.

Being a hunter, and using game, it just gives you a deeper appreciation for the ingredients in its raw state. You become a little bit more sensitive to throwing stuff away when you’ve seen it alive. And that’s what we do at Clay Pigeon. You know we’re a from scratch kitchen, so we’re buying everything in its whole, raw state. So, it’s just one of those deals that allows us, you know, a little bit more responsibility with our food.

Reid Wittliff wrote an article for the October issue of Texas Parks and Wildlife magazine where he invited Chef Paslay to bow hunt on the Solana Ranch in Central Texas.

Any time that I can go out and hunt, and we can make a deal of it, where it’s eating what we hunted the next day, I mean, that’s pretty cool. And to be able to put that in an article for people to hear about it pretty awesome.

The October issue of Texas Parks and Wildlife magazine is on newsstands now, and includes Chef Marcus Paslay’s recipes from the hunt.

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