Passport to Texas

Grilling venison loin.

Food Week: Chef and Hunter Jesse Griffiths Play Now | Play in Popup | Download

This is Passport to Texas Food Week

We have a culture of hunting game, but when it comes to eating it, a lot of people pass. Their reason: too gamey.

Jesse Griffiths is a hunter, angler, chef and author. He eats everything he kills. While game has unique flavor, he says it is crave-worthy when prepared properly.

He chronicled a year of hunting, fishing and cooking in Afield: a Chef’s Guide to Preparing and Cooking Wild Game and Fish.

We just tried to present this book that was a guide to getting more out of fish and game for people. We wanted it to be a field manual, a recipe guide. And we put step-by-step photos and descriptions of how to break everything down from a crab to a deer. Just to teach people who are new to it, or maybe even more experienced with it how to utilize these animals more.

Jesse told me he wrote the recipes in Afield to be simple, recognizable and accessible.

There’s a lot of tacos in there, and there’s a lot of things like pot pies. Squirrel and dumplings. Things like that. Very accessible. I just wanted people to see food that was recognizable and translate that into game, and then that way encourage people to have the confidence to get out there and do this themselves.

Find Jesse Griffiths recipe for Grilled Venison Loin with Herbs and Horseradish Cream on the Texas Parks and Wildlife website.

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

Chef Jeff Martinez preparing Alligator Ancho Relleno.

Food Week: Putting the Bite on Alligator Play Now | Play in Popup | Download

This is Passport to Texas Food Week

Hunting alligator in Texas is an adrenaline pumping experience, but cooking it shouldn’t be. Chef Jeff Martinez of Austin whips up a Mexican inspired treat with alligator meat.

So, what I’ve done is I’ve taken the meat and I’ve ground it up in my food processor. And so what we’re going to do with this today is we’re going to make an alligator ancho chile relleno. I’ve got a hot pan here; we’re going to start by adding extra virgin olive oil in the bottom. We’re going to add our white onion which has been diced up. We’re going to add our garlic. Oh, I can smell it already; it’s already starting to smell good. Okay, so after that, we’re going to add our tomato. Now, we’re going to go ahead and add our alligator meat. It’s pretty much going to look the same as cooked chicken. And it doesn’t take very long. And that’s just about it. So, we’re going to add a little bit more flavor to this dish by throwing in some sliced green olives; and then we’re going to add some of these raisins, and we’re going to finish it off with slivered almonds that have been toasted. You see everything in there and it looks great. There’s a lot of color in there – a lot of color also means a lot of flavor. And then we’re going to finish it off with some fresh chopped parsley that’s going to add some freshness to the dish. And then to finish it off, we’re going to salt – just to taste. And we are ready to stuff some chiles.

See Chef Martinez in action, and find the complete recipe on the Texas Parks and Wildlife YouTube Channel.

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

Salpicon De Venado. © Fotógrafo Federico Gil para el Larousse de la Cocina Mexicana

Food Week: Venison with South of the Border Taste Play Now | Play in Popup | Download

This is Passport to Texas Food Week

Before we had domestic livestock, humans on both side of what is now the US/Mexico border hunted and consumed wild game. Venison ranked high on early Mexican menus.

Venison is especially important in a ritual sense as well as a culinary sense.

Karen Hursh Graber is senior Food Editor for the internet magazine Mexico Connect.

The word ‘venison’ in English, and the word ‘venado’ in Spanish – are both from the Latin word ‘venari’, which is the verb ‘hunt.’ So, that’s pretty impressive that the word for deer is the same as the word for hunt. It just shows the symbolic hunting imagery of deer in both cultures.

Mexicans are well known for their ability to create delicious and filling dishes using smaller amounts of prized ingredients, such as venison. Take the dish Salpicon De Venado, for example.

Instead of serving a huge hunk of meat, they’ll serve small pieces, and put it in a taco or in a stew. Salpicon is like a cold meat salad – it’s a venison salad. It’s dressed with herbs and spices and they serve it is tacos.

If eating cold venison doesn’t appeal, you can always eat it warm. Meanwhile, find Karen Hursh Graber’s recipe for Cold Venison Salad at passporttotexas.org.

We receive support from RAM Trucks: Built to Serve.

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

___________________________________

Shredded Venison Salad: Salpicon De Venado
by Karen Hursh Graber © 2005
http://www.mexconnect.com/articles/2381-shredded-venison-salad-salpicon-de-venado

This dish is found on restaurant menus throughout Mexico, but particularly in the western part of the country and in the Yucatan, where it is called zic de venado. This recipe is a good buffet dish, to be piled on tostadas or served with warm tortillas and habanero salsa. It makes an attractive presentation served on a bed of mesclun greens. Following are two variations on the traditional recipe, one savory and one sweet-and-hot.

Ingredients:

• 2 pounds venison, cooked and shredded (venison is lean and shreds nicely, like flank or skirt steak)
• juice of 4 bitter (Seville) oranges or use half sweet oranges and half limes
• 1/2 cup finely chopped cilantro
• 1/2 red onion, peeled and finely chopped
• 1/2 cup finely chopped radishes
• salt to taste

Preparation:

Place the venison in a non-reactive bowl. Mix the remaining ingredients and let them rest for 15 minutes to combine the flavors. Add the mixture to the venison and serve immediately or refrigerate and bring to room temperature at serving time.

Serves 8-10 as part of a multi-course buffet or as an appetizer.

Variation I:

Omit the radishes and add ½ cup chopped green olives and 1 firm-ripe avocado, diced.

Variation II:

Omit the radishes and add 1 green mango, diced, 1 diced plantain and 2 (or more, to taste) Serrano chiles, seeded and diced.

Lee Smith in the kitchen preparing venison backstrap

Harvested Game from Field to Kitchen Play Now | Play in Popup | Download

This is Passport to Texas

When handled correctly in the field and in the kitchen, venison can be tastier than domestically raised meat. The key is to keep it cool and dry immediately after harvest.

And then, the real poetry begins in the aging of that meat. If you can hang that meat for three to six days, some of the enzymes in the meat start to break it down, and you really get that tender, good tasting, concentrated flavor.

Lee Smith is a hunter and home cook from Austin, Texas. To store fresh venison, Smith recommends vacuum sealers, which keep meat usable for up to a year in the freezer. And when you’re ready for it, Smith says – simple preparations are best.

You’re legally – depending upon what county you’re hunting in – able to take five deer in Texas. And that can be a lot of meat. So, I can understand after a while, how you might want to change it up and have a little horseradish sauce, or some kind of port reduction with some mushrooms. But, I want to taste the meat; I don’t want to throw a heavy sauce on it. In fact, tonight, we’re having venison fajitas.

Lee Smith says he usually marinates venison back strap briefly in olive oil and soy sauce, grills it, and ends up with something the whole family enjoys. Find wild game recipes on the Texas Parks and Wildlife website.

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

Field dressing deer

Proper Field Dressing for Great Tasting Game Play Now | Play in Popup | Download

This is Passport to Texas

It’s deer season in Texas, and harvesting the animal is just the beginning.

Once you’ve pulled the trigger and you’ve got an animal down, the work really begins.

That’s longtime hunter and accomplished home cook, Lee Smith. Field dressing, which involves removing the animal’s internal organs, is a race against the clock.

Meat spoils due to three things: heat, moisture and dirt. Getting those internal organs out is going to immediately start to let that carcass cool. Second thing is: the skin. Taking that skin off is going to get that animal cooler, and also allow it to dry quicker. Once you’ve got it back [to camp], and taken the skin off, you rinse out the interior chest cavity, and get it into that cooler.

If you’re hunting on public land, or there isn’t a walk-in cooler at your lease, once you’ve field dressed and skinned your animal, quarter it.

That’s taking off the four quarters, the two backstraps, and the rear legs. That’s what you are legally bound to take. If you don’t take that, you can be ticketed for waste of game.

Put the quarters into tall kitchen garbage bags, and then into coolers with ice. How to handle game at home – that’s tomorrow.

Out show receives support in part from RAM Trucks: Built to Serve.

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