We’ve something of a crush on author Jesse Griffiths and it has (almost) everything to do with his way with venison.
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
Venison Burgers
This ridiculously juicy, superlatively sweet stack will have you hankering for a Bambi burger long after deer season ends.
Slow Cooker Barbacoa Tacos
With barely any effort, you can turn out terrific taco-ready barbacoa—that’s uber tender shredded meat infused with a hint of heat.