Texas-born Chef Austin Simmons, known for his expertise honed at renowned establishments like Dallas’s Mansion on Turtle Creek, now crafts exceptional cuisine at TRIS & The Kitchen in The Woodlands. 

Adamant in wanting to tell a story through his cooking, Simmons is very simplistic in delivering light, but flavorful ingredients that allow the natural flavors of the food to express themselves. Partnering with Tributary Sporting Club, a stunning ranch along the Colorado River, Chef Simmons has developed a ranch-to-fork program where he sources wild game for his kitchen. Over 3,730 acres of the 21,000-acre ranch are permanently protected in collaboration with Colorado River Land Trust, demonstrating a shared commitment to conservation. 

Together, Chef Austin Simmons and Tributary Sporting Club exemplify a commitment to culinary excellence, land stewardship, and the celebration of Texas’s rich culinary and natural heritage.

Salsa Verde & Wild Game Recipe:

Ingredients:

• 2 tablespoons capers
• 2 tablespoons whole grain mustard
• 0.8 oz dijon mustard
• 3 fl oz red wine vinegar
• 1/4 teaspoon liquid smoke or worcestershire sauce
• 2 jalapenos (deveined & deseeded)
• 1 serrano pepper (deveined & deseeded)
• 20 fl oz olive oil
• 0.5 teaspoons red pepper flakes
• 0.5 teaspoon kosher salt
• 1 teaspoon ground white pepper
• Half bunch of cilantro
• Half bunch of parsley

Procedure:

1. Combine capers, whole grain mustard, dijon mustard, red wine vinegar, liquid smoke or worcestershire, jalapenos, and serrano peppers in a food processor. Pulse until desired consistency but still chunky.
2. Stop the food processor. Add in half of the cilantro and parsley leaves, then drizzle in olive oil for approximately 30-45 seconds.
3. Stop the food processor again. Add the remaining herbs and pulse until chunky but stems are blended.
4. Store the salsa verde in a plastic container labelled and dated.

Cooking Wild Game (Back Strap, Tenderloin, or Ribeye):

Chef Austin recommends using the reverse sear method which can be achieved by using a multitude of different cooking devices. Some of his favorites are sous vide, smoker, or oven.

• Aim for slow cooking without searing initially. Because of lack of intermuscular fat, the goal is to get the meat to 100 degrees before searing. 
• Cooking methods:
  • Sous Vide: Set at 125°F for 30 minutes in butter (whole or clarified).
  • Smoker: Maintain temperature at 225°F until the meat reaches 100°F internal temperature.
  • Oven: Maintain temperature at 225°F until the meat reaches 100°F internal temperature.
• After reaching 100°F internal temperature, pat any moisture off the meat, rub with avocado oil, then season with salt, pepper, and granulated garlic.
• Sear in a cast-iron pan or over a live fire until both sides have a good sear. Ensure the meat doesn’t exceed an internal temperature of 125°F.
• Wild game is best served medium-rare to rare.
• Serve with room temperature salsa verde sauce.