About Jesse Griffiths

Chef Jesse Griffiths embodies the forefront of the new hunting-cooking movement. He has gained national praise for his strictly local butcher shop and supper clubs (Bon Appetit, Food & Wine, Country Living, Garden & Gun) and his series of practical hunting schools are the first of their kind. In less than a year, they have drawn students from around the country and have gained attention from The New York Times, Texas Monthly, and others. Jesse was nominated as Food & Wine’s The People’s Best New Chef in 2011, and is the owner and chef of Dai Due with his life/work partner, Tamara Mayfield. The couple received Austin’s Local Hero award in 2010.@daidue

A vension burger with cheese, pickles, and arugula on a wooden board.

Venison Burgers

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This ridiculously juicy, superlatively sweet stack will have you hankering for a Bambi burger long after deer season ends.

A person assembling a slow cooker barbacoa taco with a pot of shredded barbacoa meat, a small dish of onions, a bottle of hot sauce, and some cilantro around the taco plate.

Slow Cooker Barbacoa Tacos

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With barely any effort, you can turn out terrific taco-ready barbacoa—that’s uber tender shredded meat infused with a hint of heat.