Cooking Alternative Proteins in Texas

This year at the Austin Food & Wine Festival I’m taking part in several events: judging Rock Your Taco, teaching a grilling class titled “Head-to-Tail with Tim Love,” and demonstrating three ways to prepare wild birds—duck, pheasant, and dove. Below are the dishes I’ll be showcasing, with concise descriptions to help you understand what each recipe highlights.

Head-to-Tail with Tim Love

Oxtail is rich, gelatinous, and perfect for slow-cooking or glazing. The recipes I’ll present explore the depth of flavor you can get by using every part of the animal.

• Kyoto Barbecue Glazed Oxtails — A savory-sweet glaze inspired by Japanese barbecue, balancing soy, mirin, and caramelized richness to complement the oxtail’s unctuous texture.
• Oxtail Picadillo — A hearty, Latin-inspired stew that incorporates oxtail in a spiced tomato base, accented with aromatics and support ingredients for comfort and depth.

Wild Bird 3 Ways

Working with wild game birds offers a chance to experiment with bold flavors and techniques that respect the lean meat and distinct profiles of each species. Here are three preparations that showcase versatility and balance.

• Pheasant ‘Tacos’ with Bacon Fat Tortillas & Tomatillo Salsa — Pheasant meat is wrapped in tortillas made with bacon fat for added richness, paired with a bright, tangy tomatillo salsa to cut through the fat and bring freshness.
• Poached Dove Breasts with Kale, Meyer Lemons & Radish — Delicate dove breasts are gently poached to retain tenderness, served alongside sautéed kale and the fragrant, mellow acidity of Meyer lemon, finished with crisp radish for texture.
• Grilled Duck Breasts with Sake & Soy Glaze — Duck breasts get a high-heat sear and a lacquered glaze made from sake and soy, producing a caramelized exterior and succulent interior balanced by umami and sweetness.

If you plan to attend the festival, I hope these recipes give you a sense of what I’ll be cooking and why these ingredients and techniques work so well together. Each dish is aimed at drawing out the natural character of the protein while using complementary sauces, textures, and cooking methods to create memorable flavors.