VENISON DIY, 1: Learn why processing your own deer this 
season makes sense ... on Passport to Texas.

This is passport to Texas

Jesse Griffiths, a hunter and professional chef in Austin, 
held a class where he taught folks how to efficiently 
process their own deer.

:29 -- You now, there's just a lot of reasons why doing it yourself 
is so much better ... because, you don't know what they're 
mixing it with. Maybe you're not even getting your own deer 
back. Maybe the people that they're mixing your deer with -they 
didn't take very good care of their deer. Maybe they did the 
whole, carry it around on the top of their Suburban in some hot 
weather for awhile. So, you don't really know. And by putting it 
in your own hands, it's really going to do everybody a little 
more good.
 
When you process your own animal you minimize waste 
and maximize flavor potential, because you can use every 
part of it. Nothing is wasted.

:12 -- We're going to use the liver and the kidneys and the 
bones, and the neck -- everything today. I just want to show 
people how good that stuff is and if you're taking the time to 
kill it, then take the time to enjoy every little bit of it, too.

In short order, this perfect protein was transformed into 
usable cuts of meat. Tomorrow the best cooking 
methods for game ... 

:05 -- I want to get people beyond the bacon, jalapeno situation 
that most game cooking is in. 

Find one of Chef Griffith's venison recipes at 
passporttotexas.org. 

That's our show ... For Texas Parks and Wildlife ... I'm 
Cecilia Nasti. 





Total sound bite time:		 0:46.0
Maximum Script time:		 0:39.0 Suggested show time: 85.0 = 1:25