The Texas Wild

Gluten-Free, Dairy-Free, Low-Glycemic Menu

Welcome to The Texas Wild, a menu deeply rooted in the rich culinary traditions of Texas, where bold flavors and hearty ingredients take center stage. This menu is a celebration of the land, the game, and the vibrant, locally sourced produce that define the heart of Texas cuisine. Here, we honor the essence of Texas cooking while embracing a modern, health-conscious approach that is entirely gluten-free, dairy-free, and low-glycemic.

In creating this menu, my goal was to capture the spirit of the Texas landscape—its rugged beauty, its abundance, and its unmistakable flavors. From mesquite-grilled venison to wild boar chorizo-stuffed jalapeños, every dish is crafted to showcase the best of what this region has to offer. The focus is on wild game, bold spices, and fresh, locally sourced ingredients, all prepared with techniques that bring out their natural beauty and flavor.

Whether you’re indulging in a plate of smoked quail legs glazed with prickly pear or savoring the rich, smoky notes of mesquite-smoked brisket, each dish tells a story of the land from which it came. Desserts, too, carry the spirit of Texas, offering sweet endings that are as satisfying as they are nourishing.

I invite you to explore these dishes and experience the powerful flavors of Texas in a way that is both deeply traditional and refreshingly contemporary. This is Texas cuisine reimagined—bold, hearty, and always mindful of your well-being.



Starters & Small Plates

1. Mesquite-Grilled Venison with Roasted Poblano Salsa

Tender venison, marinated in Texas spices and mesquite-grilled, served with a smoky roasted poblano salsa and garnished with fresh cilantro.

  • Preparation:
    • Marinate venison in olive oil, cumin, chili powder, garlic, and salt for at least 2 hours. Grill over mesquite wood or on a gas grill until medium-rare.
    • Roast poblanos until charred, peel off skins, and blend with tomatoes, garlic, lime juice, and salt to make the salsa. Serve venison with salsa and garnish with cilantro.

2. Wild Boar Chorizo-Stuffed Jalapeños

Spicy wild boar chorizo stuffed into fresh jalapeños, roasted until blistered and served with a side of avocado-lime crema.

  • Preparation:
    • Cook wild boar chorizo in a skillet until browned. Remove tops and seeds from jalapeños and stuff with chorizo. Roast at 375°F until peppers are blistered.
    • Blend avocado with lime juice, garlic, and salt until smooth. Serve stuffed jalapeños with avocado-lime crema.

3. Smoked Quail Legs with Prickly Pear Glaze

Succulent quail legs, smoked over Texas oak and glazed with a sweet and tangy prickly pear reduction, served with a side of pickled red onions.

  • Preparation:
    • Season quail legs with salt, pepper, and a touch of paprika. Smoke over Texas oak or in a smoker until cooked through.
    • Simmer prickly pear juice with honey and a splash of vinegar until reduced to a glaze. Brush over smoked quail legs before serving with pickled onions.

4. Bison & Sweet Potato Empanadas

Flaky gluten-free empanadas filled with spiced ground bison and sweet potato, served with a zesty tomatillo salsa.

  • Preparation:
    • Cook ground bison with diced sweet potatoes, onions, cumin, and chili powder until meat is browned and potatoes are tender. Cool slightly.
    • Fill gluten-free empanada dough with bison mixture and seal. Bake at 375°F until golden brown. Serve with tomatillo salsa.

Main Courses

5. Texas Hill Country Axis Deer with Pecans & Wild Mushrooms

Pan-seared axis deer, sourced from the Texas Hill Country, served with a pecan and wild mushroom sauté, finished with a rich venison jus.

  • Preparation:
    • Season axis deer loin with salt, pepper, and garlic. Pan-sear in olive oil over medium-high heat until medium-rare. Let rest.
    • Sauté wild mushrooms in olive oil with garlic, then add chopped pecans. Deglaze the pan with venison or beef stock to create a jus. Serve over the deer.

6. Mesquite-Smoked Brisket with Jalapeño-Cilantro Slaw

Slow-cooked brisket, smoked over mesquite wood, served with a crisp and spicy jalapeño-cilantro slaw, and a drizzle of tangy barbecue sauce.

  • Preparation:
    • Rub brisket with a mix of salt, pepper, paprika, and garlic powder. Smoke over mesquite wood or in a smoker at 225°F for 10-12 hours until tender.
    • Shred cabbage and carrots, mix with sliced jalapeños, chopped cilantro, lime juice, and olive oil for the slaw. Serve brisket with slaw and barbecue sauce.

7. Wild Turkey Chili with Hatch Green Chiles

Hearty wild turkey chili, simmered with Hatch green chiles, tomatoes, and black beans, topped with fresh scallions and served with a side of gluten-free cornbread.

  • Preparation:
    • Brown ground wild turkey in a large pot. Add diced Hatch green chiles, tomatoes, black beans, garlic, cumin, and chili powder. Simmer for 1-2 hours.
    • Garnish with chopped scallions and serve with gluten-free cornbread.

8. Grilled Wild Boar Tenderloin with Charred Peach Salsa

Juicy wild boar tenderloin, grilled to perfection, served with a sweet and smoky charred peach salsa, and a side of roasted root vegetables.

  • Preparation:
    • Season wild boar tenderloin with salt, pepper, and garlic. Grill over medium-high heat until medium-rare. Let rest.
    • Grill peach halves until charred, then dice and mix with lime juice, honey, and a touch of chili powder to create the salsa. Serve with roasted root vegetables.

Vegetable Plates

9. Roasted Texas Okra with Garlic & Chili Flakes

Crispy roasted Texas okra, tossed with garlic, chili flakes, and a squeeze of fresh lime juice, served with a side of almond aioli.

  • Preparation:
    • Toss whole okra in olive oil, garlic, chili flakes, salt, and pepper. Roast at 425°F until crispy, about 15-20 minutes.
    • Blend soaked almonds with garlic, lemon juice, and olive oil to create almond aioli. Serve with roasted okra and a squeeze of lime.

10. Sautéed Nopales with Cherry Tomatoes & Red Onion

Tender sautéed nopales (cactus pads) mixed with sweet cherry tomatoes and red onion, finished with a splash of lime and fresh cilantro.

  • Preparation:
    • Slice and blanch nopales to remove excess sliminess. Sauté with sliced cherry tomatoes, red onions, and garlic until tender.
    • Finish with lime juice, salt, and fresh cilantro before serving.

11. Charred Brussels Sprouts with Smoked Paprika & Pecans

Charred Brussels sprouts, tossed in smoked paprika and pecans, finished with a drizzle of balsamic reduction for a touch of sweetness.

  • Preparation:
    • Halve Brussels sprouts and toss in olive oil, smoked paprika, salt, and pepper. Roast at 400°F until charred and tender.
    • Toss with chopped pecans and drizzle with balsamic reduction before serving.

Desserts

12. Cinnamon-Spiced Grilled Pineapple with Coconut Sorbet

Grilled pineapple, dusted with cinnamon and served with a refreshing coconut sorbet, garnished with fresh mint leaves.

  • Preparation:
    • Slice pineapple into rounds, sprinkle with cinnamon, and grill until caramelized and charred.
    • Serve with a scoop of coconut sorbet and garnish with fresh mint.

13. Mesquite Flour Brownies with Chili Chocolate Ganache

Rich, fudgy brownies made with mesquite flour, topped with a silky chili-infused chocolate ganache, and sprinkled with a touch of sea salt.

  • Preparation:
    • Mix mesquite flour, cocoa powder, coconut oil, eggs, and a sweetener of choice to create brownie batter. Bake at 350°F until set.
    • Melt dark chocolate with a pinch of chili powder for the ganache. Spread over cooled brownies and sprinkle with sea salt.

14. Texas Pecan Tart with Maple-Bourbon Glaze

A gluten-free pecan tart, filled with Texas pecans and a maple-bourbon glaze, served with a dollop of whipped coconut cream.

  • Preparation:
    • Make a gluten-free tart crust using almond flour and coconut oil. Press into a tart pan and bake until golden.
    • Fill with a mixture of Texas pecans, maple syrup, and a splash of bourbon. Bake until set. Serve with whipped coconut cream.