Recipes

I’ve seen them while hunting Rio Grande turkeys in the spring, my back pressed squarely up against an oak tree, hoping that they wouldn’t scare off a mature gobbler. I’ve seen them while hunting whitetails in the fall, raiding deer feeders and devouring all the corn aimed primarily at attracting...

The chicken fry is for everyone in the Lone Star State. Chicken-fried steak is unabashedly Texan, the kind of dish that unites billionaire oil baron, the average working man and everyone in between at the lunch counter, dinner table or weekend picnic. It is simple. It is tasty. It is Texas wrapped up in one...

Venison is the most expensive meat on earth. But it's just deer, right? Yes, but there's more to the story. There's no doubt about it, when you're tallying a grocery list that requires time spent in the field to acquire your meat-based protein, the costs are going to add up. In...

Venison has earned a bad reputation for its "gamey" taste, smell and texture but handled and cooked properly it is among the most delicious and hearty of cuts. Proper care and storage from field to fork is vital to maintaining the integrity of deer meat no matter the cut, and...

Texas deer hunting is legendary for both quality and quantity. We've got the country's largest white-tailed deer population -- numbering more than 4.5 million animals -- and months upon months to pursue and fill a liberal bag limit. This past season, archery hunters got the first shot beginning in October...

Legendary Cajun chef Paul Prudhomme's lasting legacy and gifts to the culinary history of the South include many mouth-watering recipes that are regularly in use today. However, Prudhomme -- who passed away at age 75 in 2015 -- is likely most remembered and revered for one signature dish: blackened redfish. Prudhomme's cooking...

Barbecue is an institution in Texas, with three simple rules forming the equilateral triangle lines of tastiness: low, slow and smoke. And while barbecuing tough cuts of meat such as brisket, skirt steak and anything else that requires patience to enjoy, our current pitmasters of today owe it to those before...