Texas Parks and Wildlife (1970) : 36x3

A couple of accomplished chefs demonstrate some wild game recipes you'll want to try yourself. Restaurant owner and cookbook author Jesse Griffiths gives us his take on feral hog tacos, venison loin on the grill, teal yakitori, and redfish fried three ways. Austin chef Jeff Martinez takes care of cooking dove breasts with a buffalo sriracha sauce and creating a cool red snapper ceviche.