FOOD WEEK: CHRISTOPHER KIMBALL: A PBS TV cooking show 
host talks about wild game…ahead on Passport to Texas.

This is Passport to Texas

Christopher Kimball, former host of America’s Test 
Kitchen on PBS TV, is a hunter. Yet, when he included an 
image of rabbits he shot on his TV show, it didn’t go over 
well.

18—Years ago, I had a photograph of me holding up two or 
three rabbits that I had shot – because I do a lot of rabbit 
hunting in the winter. America Public Television distributes our 
show, and I think they sent out a warning indicating the stations 
may want to gray out that particular photograph. So, most 
people are not prepared for that, probably.

If you are prepared, and ready to become a hunters, find 
information to get youstarted on the TPW website. 

04—You see more women hunting now than you did. And, I 
think in certain parts of the country there’s more of it.

Kimball says when cooking game, you must know the 
optimal methods for each wild protein.

32—The tough, dark meat you braise slowly – like the back legs 
of the rabbit. But, the very lean tenderloin – or backstrap – that 
gets cooked in about five minutes. Some of that meat you can 
barely cook – like the tenderloin of a deer. You don’t want to 
cook it much over medium rare. But, if you have other cuts of 
meat that are tougher and really need a long, slow cooking – 
you really have to think about the cuts that way. Because, game 
meat isn’t fatty. And actually, that’s why they larded. And I’ve 
done it – larded venison, because it needed the fat. It’s not like 
a 300 pound pig that’s got a lot of fat in it.

Find game recipes on the TPW website. The WSFR 
program supports our series.

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





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