WILD GAME COOKERY: Feral hogs…and quail…and ducks… 
oh my …we explain ahead on Passport to Texas

This is Passport to Texas (September 1)

Summer temperatures are still taunting us—but fall 
hunting season starts this month, and with it 
opportunities to cook wild game.

For five years Texas Parks and Wildlife’s worked with 
Central Market Cooking Schools to offer statewide, 
hands-on public cooking classes featuring preparation 
of wild game and fish at home.

A TPW representative is always on hand to provide 
attendees with background on the agency, 
conservation, and information about the species on 
their plates.

Everyone loves bacon wrapped dove breasts on the 
grill, fish tacos, or venison in a slow cooker in Italian 
dressing. But it’s nice to have new recipes to put the 
“wow” in your next wild game and fish dinner.

In past classes attendees learned how to make Venison 
Medallions with Juniper-Black Pepper Brandy Sauce, Pot 
Roasted Pheasant with Cider and Bacon; Vietnamese 
style baked Snapper; and Braised Rabbit with Wild 
Mushrooms, to name a few.

Folks who register for the Tuesday, September 13, TPW 
& Central Market Wild Game Cooking Class will prepare 
and eat Wild Boar Sausage Patties; Quail with Wild Rice 
Pilaf; and Duck Gumbo. Perfect fall foods-even if it still 
feels like summer.

Find registration information at passporttotexas.org. 

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




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