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

This is Passport to Texas

Once deer season arrives freezers will be full of venison. 
That's why I attended a Venison Do-It-Yourself class 
taught by Chef Jesse Griffiths, a hunter and chef from 
Austin. He says use the correct cooking method when 
preparing this perfect protein.

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.
 
Chef Griffiths says slow cooking allows fat, sinew 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 
prefers to use 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.

Read about my experience in Chef Griffiths Venison DIY 
class -- with pictures -- in the October issue of Texas Parks 
and Wildlife magazine.

That's our show ... with support from the SFWR 
program ... For Texas Parks and Wildlife ... I'm Cecilia Nasti. 





Total sound bite time:		 0:42.0
Maximum Script time:		 0:43.0 Suggested show time: 85.0 = 1:25