Bison and elk used to be once-a-year meat in Dallas, the sort of thing you ordered at a steakhouse with a mounted head on the wall and then forgot about until the next anniversary dinner. These days a home cook can find it on a Tuesday. Between a Far North Dallas butcher counter, a frozen-meat chain that shelves kangaroo a few feet from the chicken thighs, and a Hill Country ranch that ships wild antelope to your porch, North Texas has more game within reach than most people realize.
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by Steven Doyle Jonathon’s CFS
