Hunts
The Sport of Texans
Growing up in Texas, you either hunt—or you’re sitting right next to someone who does. In this section, we carefully vet trusted resources, emerging innovations, and timeless traditions while sharing the stories and adventures that make hunting in Texas second to none.
TXR Picks
Where Hunting Meets Art and Flavor
Photographer Jody Horton and chef Jesse Griffiths created The Hog Book to empower Texans to use their land's resources sustainably.
4R Ranch Wing Shooting and Upland Hunts in the Texas Hill Country
A conversation with 4R Ranch in Hondo, Texas offers premier wing shooting with guided quail and pheasant hunts, combining action‑packed driven shoots with top‑tier dogs and Texas Hill Country hospitality
Bird Dog’s Approach to Ranch and Farm Management
A conversation with Bird Dog founders about how to optimize, monetize, and steward property through integrated services for hunting, farming, leasing, and long-term land management.
“The land gives back when you take care of it. That’s something hunters understand better than most.”
— Willie Nelson
“The land gives back when you take care of it. That’s something hunters understand better than most.”
— Willie Nelson
Sustainability Lessons through Shared Meals
Jody Horton and Jesse Griffiths are Austin-based collaborators documenting Texas food, land, and wild game through photography, cooking, and education, with books that trace the full journey from field to table.
Image courtesy of Jody Horton
Jody Horton is an Austin-based photographer whose work often documents food systems, land, and process with an unflinching, documentary eye. His photography has focused on the people and practices behind sustainable food, wild harvest, and regional craft, bringing viewers into the process. He also photographed the first brand campaign for Texas Ranches so you’ll see a lot of his work across our site and other channels.
Jesse Griffiths is a chef, educator, and wild game expert based in Austin, Texas. He is the founder of Dai Due, a restaurant dedicated to cooking exclusively with Texas-sourced ingredients. Griffiths has spent decades teaching hunting, butchery, and wild game cooking, and is widely regarded as one of the leading voices on wild hog utilization in Texas.
Jody and Jesse’s collaborations include three books to date: Afield, The Hog Book and The Turkey Book — that document the full lifecycle of wild game, from field to table.
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