Dai Due

Dai Due


How to cook wild game meat? We recommend these books! Where to get wild game meat? We recommend us!
SAVEUR Magazine Dai Due Hunter Angler Gardener Cook MeatEater
Want to win this book? Subscribe to our YouTube channel and submit your favorite wild hog recipe to [email protected]

We will announce the contest winner December 1. Recipes must be submitted no later than November 20 to be entered.

We will determine our favorite and the let the winner know December 1. 🐷 This is a $50 value and has all things wild hog related. Butchering, preparing, cooking, etc. you don’t want to miss out!!

*Acknowledgment that the promotion is in no way sponsored, endorsed or administered by, or associated with, Instagram, Facebook or YouTube.

Dai Due
Harvesting Nature
#thewaywehunt #thehogbook #jessegriffiths #contest #wildhog #feralpig #recipes #harvestingnature #taggedoutkitchen
We're still on cloud 9 from our IMBIBE dinner at Dai Due on Monday night - so many incredible dishes and wines shared amongst old and new friends!
It’s wonderful to see so many of our grant recipients among the great local eateries being celebrated as part of the #FirstPlates issue from Austin Chronicle. Join us in giving a huge round of applause to Dai Due, Nixta Taqueria, distantrelativesatx, Salt & Time Butcher Shop and Salumeria, Huckleberry, Li'l Nonna's & LeRoy and Lewis. We think you are all the cat’s pajamas! 👏👏👏👏👏 Full list here: https://bit.ly/3zPzVsN 📸: Huckleberry
Check out Dai Due chef’s ‘The Hog Book’ if you’re interested in learning more about preparing wild game.
We’ve been trying to get to Dai Due in Austin since we first heard about it. Local sourced wild game protein and vegetables. This was crazy, off the charts good and Jesse definitely servs it up the right way!

We had chicken liver mousse, antelope salami, wild boar summer sausage, nilgai n’duja, wild hog confit, dry aged Wagyu, and a crazy conglomerate of salads that included Nilgai and homemade paprika. Finished off with a pecan and plum cake.

Seriously go….like now.

Justin and the crew talk with the great wild game chef Jesse Griffiths of Dai Due. They discuss Jesse’s new cookbook The Hog Book, Texas foods, butchering game meat, conscious eating, crabbing, cooking questions from listeners, tips, tricks, and so much more!

We had a blast at the Dai Due crab boil this past weekend...what a kickoff to a summer of much-needed fun! Make sure you’re following us to see when our events go live and tickets go on sale. We look forward to raising a glass (or 5!) with you in coming months!
Jesse Griffiths has just released the coolest book to hit the shelves this year! The Hog Book is 420 pages of wild pig goodness.

Listen to today’s episode of The Element podcast to hear all about it! Also in the episode: Jesse’s journey to becoming a canoeing commercial fisherman, how to catch clean and cook blue crab, street smarts of the creek, and other beneficial anecdotes.

If you’re ever in Austin, be sure and eat at his restaurant Dai Due for some locally sourced food!
Where can I get javelina tacos in Austin?
It is the season of love💗, and JBMG would like to #ShareTheLove! We want to highlight local restaurants that deserve some love. Here are some of our favorite local places to dine in Austin:

Loro Austin


Dai Due


Josephine House

Launderette Austin

Comment below with your favorite Austin Restaurants.

#supportlocalrestaurants #GoLocal #supportlocal #EatLocal #eatlocalchallenge #austinrestaurants #JBMG #JBMortgageGroup
Bless y’all!! Neighbor in Cherrywood hiked to y’all then hiked east to drop off your generous donation to this grateful home-bound elder. He says thank you and wanted to show you his pic with it

Online ordering available! Dai Due was created to reconsider what “our” food is and will be. By using ingredients that are present in our region, we are able to serve foods that are fresher, buy food that is produced in a fair and equitable way, pay homage to the local culinary traditions, and support farmers and ranchers who are striving to improve the quality of our food.

Operating as usual


Beautiful @peelerfarms ribeyes. Breaking down a dry-aged primal is like opening the best Christmas present ever. You could own one of these tonight. We open at 5.


We are closed today but it’s not like another day of aging is gonna hurt.

Photos from Dai Due's post 04/24/2022

We have always wanted to provide a place that you could order the most simple of dinners. Our favorite iteration of this is the pork chop and the salad. Our pork comes from @peacefulpork in South Texas (also home to the @newschooloftraditionalcookery Hunting Schools) and, in our humble opinions, is the best pork anywhere. It is simply brined, rubbed with @txoliveranch olive oil and @roundrockhoney, then grilled over post oak and finished with @saltmastersllc Padre Island sea salt. The salad (right now; changes often) is a beautiful mix of @steelbowfarm greens tossed in a vinaigrette made of charred spring onions. There’s also @kuhlmancellars Malbec-merlot blend for $56 A LITER.


We were wrong. This whole time it appeared to be a three-way tie between cane syrup bacon, grilled ham and Nilgai antelope breakfast sausage as the proper side to the robust Central Texas Breakfast, but it’s actually a patty of wild boar boudin griddled on a wood burning plancha. Sourdough toast and biscuits remain tied, but you can do your own research every Friday through Sunday, 10-3.


Raw venison is one of the four main food groups here at Dai Due, along with donuts, pork chops and the smoky paprika we mass produce every summer. The current preparation is a winner, with 5-week dry-aged wild axis venison, fermented sofrito vinaigrette, fried spring onion, celery and arugula on a grilled sesame roll. We use the round muscles from the hind leg for deeper flavor and texture, which is accentuated by the dry-aging process. Come get it before celery goes out of season.


Afield is back in stock! Even @jeffbezos didn’t have it for a few months, but the reprints have come in and we have plenty, along with pork chops, tap wine and Basque cake.


You Grill Girl! is an exciting, laid back grilling event that raises money for women in culinary, hospitality and beverage. Featuring more than 21 award winning including our executive chef Janie Ramirez @jramir15 and highly acclaimed female chefs, pit-masters, and food artisans, this is one event you shouldn’t miss! It’s all happening April 28 from 7-10 pm in the parking lot of @FranklinBBQ. Presented by @austindames, the group has awarded more than $217,000 to passionate women in food. General Information
You Grill Girl!
Date: April 28, 2022
Time: 7:00 - 10:00 pm
Location: Franklin BBQ Parking Lot - 900 E 11th St, Austin, TX 78702
Website URL: https://www.ldeiaustin.org/events
Ticket URL: https://www.eventbrite.com/e/you-grill-girl-tickets-263674506547
Ticket Price: $85 (general admission) or $110 (VIP, early 6 pm entry, includes gift bag), Kids are free.


Last chance! Orders end at midnight tonight!


New spring salad! You can find this bad boi at lunch and dinner. We so rarely get iceberg lettuce in Texas so when we do we (obviously) make our favorite salad, The Wedge. Served with traditional toppings and covered in tallow fried crawfish tails.


The Centex Mezze: Poppyseed-Chile Yogurt, Beet Green-Pecan Phkali, Marinated Fermented Fennel, Hummus, Pecan Romesco and Flatbread.


Grilled Artichokes and Fried Crawfish Tails with Celery Mayonnaise, Herbs and Dai Due Paprika, on the menu this weekend.

Photos from Dai Due's post 03/04/2022

We are so thrilled to carry Rae Wilson's La Valentía wines. We have worked with Rae since day one, and have benefitted greatly from her generous counsel, wealth of knowledge and excellent winemaking skills while growing our all-Texas wine list. Her limited production wines under the La Valentía label are exclusively available through their tasting room, wine club - or Dai Due.


Grilled Quail Stuffed with Wild Boar Boudin, Served with Grits, Grilled Broccolini, Pickled Peppers and Venison Sauce Charcutiere.


An old favorite returns to the menu. Black Drum a la plancha, with cornmeal crepes filled with oyster mushrooms, leeks, green peas, white-wine cream sauce and plenty of fresh herbs.


Nilgai Antelope Hibiscus Aguachile: Raw antelope with ginger, citrus, mint, fried onions and tostadas. 🦌


We serve brunch Friday-Sunday from 10am-3pm! This is the Sourdough Pancake with Lime Ricotta, Strawberry Syrup and Oat Crumble.


Fish and Chips tonight! Wednesday nights only, beer-battered black drum with French fries, coleslaw and cherrybomb remoulade. Order online or reserve a table through our link in bio!


Wild Boarscht Confit. Bone broth, beets, beet greens, carrots, yogurt and a salad of Hakurei turnips, orange zest, green onions, dill and parsley. Perfect for a rainy December day!


Turkey Tinga & Asadero Flautas with Spicy Broth, Cortido, Avocado Crema, Cotija & Cilantro, on the menu this weekend!


Thank you so much to @austin_monthly and @raphael_brion for including us on your Best Restaurants list! Wagyu Double Cheeseburger 📸: Bethany Ochs


It’s back! Our beloved cemita ahogada, made with wild boar carnitas, refried beans, asadero cheese, onions, cabbage, cilantro and radish on a cemita bun served in our house spicy bone broth. Available for bunch Friday-Sunday 10am-4pm.


Centex Breakfast: 2 eggs, fried potatoes, grits, your choice of nilgai antelope breakfast sausage, bacon, ham or wild boar boudin and a biscuit or sourdough toast. This one goes out to our friend Mike - we’ll have this waiting for you next weekend!


Grilled quail, stuffed with bacon and cornbread and served with sauce piquante, Gulf Coast white rice and mustard greens. Walk-in space is available at our bar and counter, or reserve online via link in bio!


The mezze board currently features a couple of new items! This week, find fermented biquinho peppers, eggplant in spicy tomato-garlic sauce, radish green-pecan phkali and hummus (made with @bartonspringsmill chickpeas), served with warm, pillowy flatbread.


C R I S P Y. Beer-battered black drum, served with fried potatoes, cherrybomb remoulade and a seasonal slaw. Wednesdays only! Limited reservations available this evening - link in bio.


Our Wild Boar Confit is a permanent fixture on our menu, as we constantly endeavor to . These pigs are destructive, invasive - and, fortunately, delicious. Right now we’re serving the confit in our house bone broth with apples, serrano chilies, basil, crispy chickpeas and watermelon molasses. We have space for walk-ins tonight and limited availability for reservations this weekend - book online now!


One more new item hitting the menu this week: Grilled Quail stuffed with Wild Boar Sausage and Cornbread, served succotash of corn, butter beans, tomatoes, zucchini and bacon fat. Summer’s not quite over yet!


🚨New menu item! 🚨 Dorper Lamb Kefta Kebabs with Apple-Pistachio Rice Pilaf, Chile Yogurt, Marinated Cucumbers and Herbs. Order online or make a reservation through the links in our bio.


Melon Salad with cucumber, chilies, crispy wild boar ham, basil, mint and honey-lime vinaigrette. 🍈🥒🌶🐗🍯


Fish and Chips night! Our crispy beer-battered black drum is only on the menu on Wednesday nights, so don’t miss out. Reserve a table or order online for pickup - links to both are in our bio.


Nilgai Antelope Ceviche with mango, cucumber, chilies and mint.


New on the menu: fried shell-on little shrimp with snow leopard melon, cucumber, mint, watermelon molasses, peanuts, fried onions and avocado green goddess. 🦐 🥗


When’s the last time you had our Mezze Board? Currently featuring hummus made with Barton Springs Mill chickpeas, poppyseed-chile yogurt, matbucha, pickled grilled fairytale eggplant and marinated cucumbers. Enjoy on the patio with a glass of @lewiswines Swim Spot!


Fish & Chips every Wednesday! Beer-battered black drum with coleslaw, french fries and cherrybomb remoulade. Make a reservation at daidue.com or order online starting at 5pm!


Golden emoji, chestnut and black pearl mushrooms from @hifimyco, grilled and tossed with housemade guanciale, parsley flowers from @hatandheartfarm, @fruitfulhillfarm garlic and topped with a @labelleviefarm duck egg yolk.

Videos (show all)

The butcher case is open until 8pm today.
Our butcher case is stocked with essential proteins. If you’re filling your freezer this weekend, please consider shoppi...
We love @sscherzer and @farmhousedelivery - thanks for featuring Dai Due and @augustusranch! #eatlocal
You’ve probably noticed these vertical Farmstands from our friends @lettucegrow on our patio. While we’re only into our ...
Did you know that even our finishing salt comes from Texas? Here Stephanie salts our Dry-Aged Wagyu Ribeye from Peeler R...
We continue to celebrate Mardi Gras this weekend with Alyce’s fresh Tallow-Fried Beignets with Powdered Sugar and Cajeta...
Press play and enjoy the glories of yogurt marinated, (Tallow!) Fried Chicken. Grab and go 1/2 Fried Chicken for $15 wit...


Breakfast Dinner Lunch



2406 Manor Rd, Ste A
Austin, TX

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