T WA M E M B E R S I N A C T I O N
MAKING A DIFFERENCE
TWA Launches Hunt to Table Wild Game Cooking Class Series Article and photos by KRISTIN PARMA
Not your grandpa’s appetizer. Or grandma’s either. These terrine crostini appetizers will wow the crowd at your next gathering.
It’s a tough job but somebody’s got to do it, as TWA staffer Chris Mitchell (left) and TWA member and TYHP Huntmaster Henry Cardenas gladly demonstrate.
T
he Texas Wildlife Association hosted its first wild game cooking class of the year this February at its headquarters in New Braunfels. With an emphasis on the connection between conservation-based hunting and sustainable eating, the classes aim to engage interested members with the knowledge and resources to utilize simple, elevated wild game cooking techniques in their daily lives. Led by TWA staff members Chris Mitchell and Kristin Parma, the limited registration event focused its efforts on teaching participants how to make a historic German dish pannas (pon haus) using venison, as well as creative ways to present and plate. Participants sampled pannas in various preparations before taking part in the process of making the dish themselves and sharing in the fellowship of food with each other. Free to members, TWA intends to host wild game cooking classes quarterly as part of its Hunt to Table program focusing on engaging new and experienced adult hunters and their families. REMAINING 2022 CALENDAR May 21 - Meatballs September 10 - Tamales December 17 - Link & Summer Sausage
TWA members Phillip and Cassandra Farmer enjoyed their “date day” learning how to prepare a trio of venison recipes.
For more information, contact Kristin Parma at kparma@ texas-wildlife.org or call (800) 839-9453 (TEX-WILD).
WWW.TEXAS-WILDLIFE.ORG
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