COOKING VENISON: Your first deer is still in the freezer 
untouched because you don't know how to cook it; Chef 
Lou Lambert to the rescue ... .on Passport to Texas.

This is Passport to Texas

Cooking venison for the first time can be intimidating, 
but Lou Lambert, chef-proprietor of Lamberts Downtown 
Barbecue in Austin and Lambert's Steaks and Seafood in 
Fort Worth, is here to help.

60 -- I grew up hunting and fishing and still do today. But I think 
most of the lessons I learned about cooking game were more 
failures than things that worked out well when my mother was 
cooking. Because I had two brothers, father - we all hunted. So, 
we always had quail, dove, ducks and deer. And I remember my 
mother struggling to cook deer, because (and the biggest mistake 
she made) was not realizing because game is, if you will, grass-
fed, all-natural - it does not have the fat content. And, because it 
is more in motion - the muscles tend to be a little bit tighter, 
which means tougher. So, lack of fat and more movement tells 
you that you have to do a slow, moist heat cooking method, 
unless you have it ground into sausage, or pounded for chicken 
fried [steaks], most of that deer - 80% -- you need to either do a 
braise or a very slow barbeque smoke method.

Find wild game recipes on the Texas Parks and Wildlife 
website. The WSFR Program supports our series.

For Texas Parks and Wildlife, I'm Cecilia Nasti.
















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