VENISON DIY, 2: Learn how to get the most out of the game 
you harvest this fall on Passport to Texas.

This is passport to Texas

We're in the thick of fall hunting season, which means 
venison is on the menu. When cooking this perfect 
protein, it's important to use the correct method to 
achieve the best flavor and texture. 

:18 -- Either you're going to cook it a very short amount of time 
or not even cook it at all -- raw in the form of tartar -- which is 
excellent. Or you're going to cook it where it's just got a nice 
brow crust on the outside, and it's still rare or medium rare on 
the inside; or, you're going to cook it at a very slow rate for a 
long time like a braise or a very slow roast.
 
Jesse Griffiths is a hunter and professional chef in Austin. 
He says slow cooking allows the fats, sinews and collagen 
to melt, which makes the meat juicy and tender.

:15 -- So, braising is a good way, because it's a moist cooking. 
You brown it off first, develop flavor, and then cook it in liquid. 
And so that keeps the moisture in there. Then cook it gently -- 
don't boil it -- you have to get a nice simmer. Keep it in the 
oven. The secret is just to have patience.

Chef Griffiths also does all his own processing, because 
he uses all parts of the animal, including liver, kidneys, 
bones and more.

:07 -- I think it's just a shame to waste anything off of any 
animal. Especially when we put so much work into hunting.

We have a venison recipe from Chef Griffiths at 
passporttiotexas.org.

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




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Maximum Script time:		 0:43.0 Suggested show time: 85.0 = 1:25