COOKING VENISON: Don’t let the deer you harvest sit 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 Food Week

Even if you hunt for trophies, there’s good eating 
attached to those antlers. Don’t let it go to waste.

Cooking venison can be intimidating, but Chef Lou 
Lambert, author of the Big Ranch, Big City Cookbook, 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.

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














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