Braising them Slowly with Chris Kimball

Christopher Kimball, host Milk Street on PBS

This is Passport to Texas

Christopher Kimball hosted America’s Test Kitchen, Cook’s Country and now Milk Street on PBS. He is a hunter in his home state of Vermont. Yet, wild game cookery isn’t something you’ve seen on his shows.

Years ago, I had a photograph of me holding up two or three rabbits that I had shot – because I do a lot of rabbit hunting in the winter. America Public Television distributes our show [Cook’s Country], and I think they sent out a warning indicating the stations may want to gray out that particular photograph. So, most people are not prepared for that, probably.

Some people are prepared, though – and ready to become hunters.

You see more women hunting now than you did. And, I think in certain parts of the country there’s more of it.

Kimball says if you plan to cook game, you must know the optimal cooking methods for each type of meat.

The tough, dark meat you braise slowly – like the back legs of the rabbit. But, the very lean tenderloin – or backstrap – that gets cooked in about five minutes. Some of that meat you can barely cook – like the tenderloin of a deer. You don’t want to cook it much over medium rare. But, if you have other cuts of meat that are tougher and really need a long, slow cooking – you really have to think about the cuts that way, because game meat isn’t fatty. And actually, that’s why they larded it. And I’ve done it – larded venison –because it needed the fat. It’s not like a 300 pound pig that’s got a lot of fat in it.

Find recipes for game on the Texas Parks and Wildlife website.

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

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