WILD GAME COOKERY, 1: We're cooking up something tasty 
on Passport to Texas ... 

This is Passport to Texas

The way wild game and fish taste depends greatly on what 
happens in the field as well as in the kitchen.

07 -- it's really up to the hunter to take care of the meat. It's all 
about how it's harvested and dressed, and how it's preserved 
and stored. 

Chef Lisa Freeman, executive chef for NASCAR, and a 
hunter, specializes in cooking wild game. She was in Texas 
earlier this year demonstrating wild game cookery with 
olive oil at Central Market Cooking Schools. 

14 -- I would say that you have your game meat first, and that's 
the most important part of your dish to make sure your recipe's 
going to turn out. And then the next would be the olive oil. It's 
definitely a foundation for a great recipe. The flavors in the oils 
will compliment your dish and help you achieve great success.
	
Central Market Cooking Schools, in partnership with Texas 
Parks and Wildlife, are offering wild game and fish cookery 
classes as a way to reach out to home cooks who care 
about where their food comes from.

06 -- It's truly organic meat. It's got so many benefits, and if it's 
cook properly, it should be a fantastic meal.

We'll post information about upcoming game and fish 
cooking classes on the Texas Parks and Wildlife Facebook 
page as it becomes available.

The WSFR program supports our series and is funded by 
your purchase of fishing and hunting equipment and 
motorboat fuel. For Texas Parks and Wildlife, I'm Cecilia 
Nasti.





Total sound bite time:			0:27.0
Maximum Script time:			0:58.0	 	 Suggested show time: 85.0 = 
1:25