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Jesse Griffiths

Jesse Griffiths

Texas chef and butcher Jesse Griffiths has been a long-time friend of MeatEater, hanging out with us on podcasts, hosting an episode of Das Boat, and many other good times. Jesse isn’t just a renowned chef, he runs a strictly local butcher Dai Due Butcher Shop, supper clubs, and a very cool hunting school to welcome anyone interested in hunting and preparing wild game. He’s also a serious hunter and angler, and the perfect person to lead Steve on a journey through the mid-coast region of Texas, fishing, gathering, hunting, and eating the whole way.

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    Recent Posts

    Bass Melt

    Recipes

    Bass Melt

    This freshwater version of the tuna melt works well with any fish with an assertive flavor like white bass (my preference), striped bass, black bass, freshwater drum, or even catfish. Slowly cooking the fillets with olive oil then mashing and whipping them creates a fluffy, emulsified texture that’s...
    Hunter’s Gravy

    Recipes

    Hunter’s Gravy

    This “freezer cleaner” is the hunter’s version of Sunday Gravy, an Italian-American multi-meat extravaganza typically served at large family dinners. Here, we’re using a selection of game cuts to create incredible layers of flavor while making some freezer space for the upcoming season. Don’t file...
    How to Make Venison Stock

    Recipes

    How to Make Venison Stock

    Stock-making can be daunting for some hunters, mostly because of the perceived time and space needed to make large batches. I like to make “Sunday Stock,” a small, weekly batch of stock from meaty cuts like shanks, necks, or any bones that will produce a couple of quarts of stock that can be used...
    Texas-Style Venison Belly Rouladen

    Recipes

    Texas-Style Venison Belly Rouladen

    The boneless rib meat on a deer is, at best, usually relegated to the sausage pile and, at worst, just discarded. This cut consists of layers of collagen-rich silverskin and sinew, lean meat, and relatively large amounts of fat. This trifecta of toughness means that the belly must be cooked for a...
    How to Whole-Fry a Fish

    Recipes

    How to Whole-Fry a Fish

    This preparation of a whole, crispy panfish riffs heavily off the concept of the bloomin’ onion. The fish is scaled and gutted, then the fillets are slightly cut away from the body (but make sure to leave them still attached). The goal here is to expose some of the flesh and create more surface area...
    Venison Parisa

    Recipes

    Venison Parisa

    Hailing from Castroville, Texas (just southwest of San Antonio), this amazing raw meat preparation incorporates cheese and, naturally, jalapeños. This is deer camp power food and can be eaten extremely fresh off the animal. Traditionally, parisa is made with ground beef like a tartare, but I much...
    The Best Beer Battered Fish

    Recipes

    The Best Beer Battered Fish

    Beer batter can be contentious. When done right, it is light, airy, and crunchy—perfectly complimenting the fillet within. When done poorly, it can be heavy, doughy, and overpowering. Beer battered fish takes more attention to detail than other method of frying, so it’s best to work in small batches...
    Smoked Fish Dip

    Recipes

    Smoked Fish Dip

    Smoked fish dip and crackers is always a huge hit at parties. It’s also a great way to clean out the freezer or use up leftovers. I use white bass here, which smoke well because they’re more strongly flavored than other delicate warmwater fish like crappie or bluegill, but pretty much any flavorful...
    German Venison Roast

    Recipes

    German Venison Roast

    Sauerbraten is a classic German sweet-and-sour roast that’s perfect for this time of year. The autumnal spices, red wine marinade, and brown sugar just taste like the holidays. The acidic marinade of vinegar and wine works well with any tough cut, whether it be venison or feral hog. Hell, you could...
    Pan-Fried Venison Tongue

    Recipes

    Pan-Fried Venison Tongue

    Tongue, when cooked until tender, has a uniquely silken texture that is even better when contrasted with the crunch of breadcrumbs crisped in butter. We used larger nilgai tongues on this episode of MeatEater TV Season 9, but venison, elk, or pronghorn tongues would work great here, too. The trick...