TPW Magazine–Venison Do-It-Yourself
This is Passport to Texas
The October issue of Texas Parks and Wildlife magazine has hunting on the menu, as well as a story about cooking wild game… by yours truly. Editor Louie Bond.
The next step after hunting, of course, is preparing the meat for the table, which is, of course, my favorite part of the season. And, we have a great article well, by you Cecilia Nasti, this month on how to get that venison from the field to the table in the most delicious way possible. Can you tell us something about it?
Jesse Griffiths is a great chef here in the Central Texas area. And he taught a class of six people—both hunters and non-hunters—how to deconstruct a deer after you get it, and how to make that game taste absolutely delicious and not gamey at all.
You know, Cecilia, you’re a well-known foodie around these parts. And I know you’re into natural food, and especially local food, and so this is a perfect combination of these passions for you. I
’m very concerned about the quality of food: what goes into it how is it produced. It’s one thing to get food in a hermetically sealed package. It’s another to go out there and actually harvest it yourself. So, yeah, I mean, it was a whole, new eye-opening experience for me.
Well, I have a feeling, Cecilia, when you and I sit down at the table this fall, it’s just going to be a whole different experience for us.
You’ve got that right, Louie.
That’s our show… we receive support from the Sport Fish and Wildlife Restoration Program…For Texas Parks and Wildlife…I’m Cecilia Nasti.
Passport to Texas is a 
Passport to Texas is made available by: