Passport to Texas

Declaration of Texas’ Independence at Washington-on-the-Brazos.

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This is Passport to Texas

Washington-on-the-Brazos is the birthplace of Texas. We observe the state’s anniversary on March 2, but we celebrate its 181 years on March 4th and 5th with family friendly activities at the State Park and Historic Site.

The Texas Independence Day festival observes the March 2, 1836 adoption of the Texas Declaration of Independence, and brings thousands of folks to Washington-on-the-Brazos to celebrate Texas’ birth.

The festivities this year include live performances, food, music, tours, traditional crafts, demonstrations, living history presentations, historical encampments, commemorative programs, and historic firearms and cannon demonstrations.

There will something for everyone. Visit the Star of the Republic Museum, featuring collections honoring the history of early Texans; there’s Independence Hall, where representatives wrote the Texas Declaration of Independence; and Barrington Living History Farm, where interpreters dress, work and farm as did the original residents of this homestead.

Admission is free Saturday and Sunday, March fourth and fifth, from 10 a.m. to 5 p.m. both days.

Visit the calendar section of the Texas Parks and Wildlife website for more details.

That’s our show for today… Funding provided in part by Ram Trucks. Guts. Glory. Ram

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

A white-tailed buck.

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This is Passport to Texas

It’s a bit of a phenomenon. Adults without previous exposure to hunting are expressing interest in learning the skills necessary to harvest big game. Texas Parks and Wildlife responded by developing a mentored deer hunt for adult novices, and offered its first workshop in December. Coordinator, Chris Hall.

The interest was overwhelming. We had it set up to ensure that we gave a quality program and had ample one-on-one time with hunters to address each individual’s needs. And I believe we were successful in what they were trying to get and achieve and where they were with their level of hunting and shooting.

Brad Sheffield, and engineer from Grapevine, took part in the three day program. Day one involved classroom and shooting range work; days 2 & 3 were devoted to putting new knowledge and skills to work.

We went out this morning to go hunting, and I passed on a button buck. And so I decided to see if there was more coming out—and there wasn’t. That was my only chance to shoot him.

Brad had success that afternoon. After waiting two and half hours in the blind, a group of deer came into view.

I was waiting for the doe to get in the right position because she turned around to go the other way, was behind the feeder, and then she finally got in a good spot. And I took my shot and dropped her—just like that.  [Cecilia] And do you think you’ll be doing more deer hunting. Absolutely. I’ll be taking my kids deer hunting as well.

More adult novice mentored hunts are being developed.

The Wildlife Restoration program supports our series.

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

Roasted Wild Turkey Recipe photo by Taste of Home

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This is Passport to Texas

If you harvest a wild turkey, you can find techniques for preparing it from online experts who are hunters and chefs. A wild turkey has a rich flavor—some say gamey—and is quite lean, which makes it a little tricky to prepare.

Steve Rinella, the outdoorsman known as The Meat Eater, recommends brining wild harvested turkeys to keep them juicy.

Fill a large pot—one big enough to hold the turkey and brine—with a gallon of water. Next add 1 cup of Kosher Salt, 1/2 cup of sugar, the juice of three lemons, and a sliced onion. Heat the mixture to dissolve the salt and sugar. Let cool, and then submerge the bird in the brine and allow it to soak for 24 to 48 hours in the fridge.

Remove it from the brine, blot the moisture from the bird with paper towels, and then place it in a shallow baking dish on top of a rack, or on a bed of root vegetables. Rub the turkey with oil, and sprinkle it inside and out with your favorite seasonings.

Place it into an oven, preheated to 375 degrees. Roast the bird until an instant read thermometer registers an internal temperature of 160 degrees. Let the turkey rest at least 10 minutes before carving.

Steve Rinella says a hunting license should say “all hunters must brine their turkeys before cooking them—no matter the cooking method.” I say that’s a good idea.

That’s our show for today… Funding provided in part by Ram Trucks. Guts. Glory. Ram

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

Imagine seeing this sight when you go turkey hunting this spring.

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This is Passport to Texas

Eastern wild turkeys thrived from the coastal prairies to the Red River until the early 1900s when commercial hunting and development drove the birds to near extinction. Hunting these birds was off limits until years of restocking efforts created a huntable population.

We’ve spent a lot of time stocking birds into East Texas. We’ve had some really good success in some areas, and not as much success in others. So, we don’t have the densities that we have of Rio Grande…and we’re trying to keep a real good record of what’s happening with that population.

Jason Hardin, Turkey program leader for Parks and Wildlife, says Rio Grande turkeys, found in most of the state are plentiful; this spring, hunters have a four bird bag limit.

The bag limit is one for the Eastern Turkey, and it must be reported on Texas Parks and Wildlife’s My Hunt Harvest app for smart phones or online at Texas Parks and Wildlife’s Wild Turkey Page. Physical check stations for Eastern wild turkeys are no longer open in Texas.

The data helps Parks and Wildlife manage the species. Need a place to hunt the Eastern gobbler?

Some of our WMAs provide good Eastern turkey hunting as well.

The Wildlife Restoration Program supports our series; it’s funded by your purchase of fishing and hunting equipment and motor boat fuel.

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

A fine Tom turkey in Texas.

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This is Passport to Texas

Thanksgiving may be three months behind us—or nine months ahead of us depending upon how you view things—but that won’t stop turkey hunters from bagging big birds this spring.

There are going to be a lot of two-year-old gobblers for harvest this year.

Jason Hardin is Turkey Program Leader for Parks and Wildlife. Adequate rainfall statewide and excellent habitat conditions overall, add up to a good season ahead.

We had really good production across the Rio Grande range, which is the central portion of the state, so I would expect a really good season.

In addition to hunting Rio Grande Turkeys in Texas brush country, hunters can also find Eastern Turkey in the woodlands of East Texas.

The eastern is found in the eastern third of the state. It’s a little bit of a larger, darker colored, bird compared to the Rio, which is quite numerous. We have more Rios in Texas than anywhere else in the country. The bird’s a little bit smaller and has a little lighter coloration. But, other than that, they gobble fairly similarly and they’re both pretty tough to hunt.

There is a statewide bag limit of four turkeys in Texas with no more than one Eastern Turkey.

The Wildlife Restoration Program supports our series; it’s funded by your purchase of fishing and hunting equipment and motor boat fuel.

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