FOOD WEEK: GAMINESS: A hunter, cook and author offers 
tips on coaxing great flavor from wild game…ahead on 
Passport to Texas.

This is Passport to Texas

Do you think wild game has an off taste?

10— Most wild game and fish, if it’s off-tasting, is ruined between the kill 
and the kitchen, and not in the kitchen, itself.

Susan Ebert is a hunter, angler, forager and cook; she 
wrote the book Field to Table, a guide to growing, 
procuring, and preparing seasonal foods—including wild 
proteins.

15—As good as the recipe might be, unless people know how to care for 
that game from the time it’s harvested, to the time that they’re ready to 
cook with it, they’re going to be disappointed with the results.

A meal of game begins with a clean kill, proper field 
dressing and getting everything on ice as soon as 
possible. At home…

15—Venison and wild duck—I will dry age those. Maybe 48 hours. Set 
them over a drip pan, on a rack. And let them just dry age in the 
refrigerator uncovered, with air circulating around them.

Ebert recommends brining rabbit and feral hog; brine can 
be as simple as sugar and salt dissolved in water.

10—Let that brine for a couple of days. Then, sear it over the grill and 
then either move it over indirect heat or put in it the smoker at a low 
temperature…

Find a recipe from Susan Ebert’s book Field to Table at 
passporttotexas.org

That's our show… Funding provided in part by Ram 
Trucks. Guts. Glory. Ram

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


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