Chef Jesse Griffiths is a encyclopedia of wild game cookery. He's also a down-home Texan that does things his way and never apologizes. He's also an author, owner of Dai Due Supper Club and all-around educator of the art of butchering. All of that is precisely the reason I decided to sit down with Griffiths for episode No. 9. We talked about key concepts around sourcing food, appreciating the stories our food tells, wild pork, hunting to fill the freezer, tips on getting the most out of venison, wild turkey cooking tips, and more. Enjoy.

 

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