Cooking with Wild Game: A Tradition Rooted in the Land
When people talk about the food of a region, they’re really talking about survival, history, and culture. The way we eat today is shaped by the people who lived on the land long before us.
In California, the Napa tribes lived in relative peace, practicing a blend of agrarian traditions, hunting, and gathering. Their diet included vegetables, grains, and wild foods they cultivated and foraged. Contrast that with the Comanche people of Central Texas—renowned horsemen and hunters—who built their lives almost entirely around meat. The Comanche didn’t rely on vegetables. Their food culture was rooted in protein because that’s what the land provided and sustained.
That heritage still echoes in Texas cuisine today. When people say, “This restaurant or this region is so meat-heavy,” the truth is, that’s exactly right. The land itself shaped the diet. While Texas is more than capable of producing peaches, apples, seafood, cheeses, cabbage, and carrots, what will always endure here—through droughts, floods, hurricanes, and tornados—is wild game and meat. It’s what thrives in this region, and it’s why protein remains at the heart of Texas cooking.
Featuring Jesse Griffith: Bridging the Outdoors and the Kitchen
This episode of The Roundup with Capitol Ranch features Jesse Griffith—chef, author, and one of the most influential voices in Texas outdoor culture and cooking.
As the owner of Dai Due Supper Club and Butcher Shop in Austin, Jesse has redefined the relationship between hunting, sustainability, and the culinary arts. His work celebrates not just the flavor of wild game, but also the ethics of eating what the land provides.
With appearances on The MeatEater Show and podcasts like The Joe Rogan Experience, Jesse has inspired countless people to see food differently: not just as something bought at a store, but as something tied deeply to the land, the season, and our responsibility as stewards. Few have done more to bridge the gap between the outdoors and the kitchen than Jesse Griffith.
Recipe Spotlight: Venison Chili
Nothing captures the flavor of Texas wild game cooking quite like a hearty bowl of venison chili. Perfect for family gatherings, cool evenings, or game day, this recipe honors the land while keeping things simple and delicious.
Ingredients (Serves 6–8):
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¼ cup vegetable oil
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2 lbs venison
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Salt & pepper (to taste)
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2 poblano peppers, stemmed and diced
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½ large onion, chopped
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5 cloves garlic, chopped
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1 ½ tablespoons ancho chili powder
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2 teaspoons cayenne pepper (adjust to taste)
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1 tablespoon ground cumin
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½ teaspoon oregano
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1 can black beans
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1 can chili beans
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1 can diced tomatoes
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2 cups game stock or chicken broth
Instructions:
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Brown the venison on medium-high heat with a swirl of vegetable oil in a Dutch oven or large cast iron skillet. Sprinkle with salt and pepper. Once browned, transfer to a bowl and set aside.
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Add the remaining oil, reduce to medium heat, and cook poblanos and onion until soft.
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Raise heat to medium-high, add garlic, ancho chili powder, cayenne, cumin, and oregano. Stir constantly for about 1 minute.
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Add beans, tomatoes, stock, and venison back to the pot. Stir to combine.
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Bring to a simmer and cook, partially covered, for 2 hours, stirring occasionally.
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Serve with your favorite fixings—cheese, sour cream, onions, or corn chips.
With winter coming, there’s no better time to enjoy a steaming bowl of Venison Chili. Whether you’re around the fire with family or hosting friends, this recipe is sure to keep everyone warm and satisfied.
️ Hear the full conversation with Jesse Griffith on The Roundup with Capitol Ranch podcast:
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