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

This is passport to Texas

I love to cook and I love venison. So I attended a Venison 
Do-It-Yourself class taught by Jesse Griffiths, a hunter 
and professional chef in Austin, who says it pays to 
process your own deer.

:29 -- You know, 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.
 
Chef Griffiths advocates using all of this perfect protein 
cooking.

: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.

Throughout the class we watched as Chef carved the 
venison into familiar cuts of meat: loins, ribs, cutlets, 
roasts, and flank steaks. After cutting came the cooking.

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

Tomorrow: how to maximize the flavor of venison. You 
can also read about, and see pictures from, my Venison 
DIY experience in the October issue of TPW magazine.

That's our show ... with support from the SFWR 
program ... 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