Texas chef pioneers game-to-table movement

Chef Jesse Griffiths has an unusual office -- a couple of them, actually.

When he's not outdoors hunting for himself, he's usually in the kitchen of his restaurant, preparing game that he buys from local ranches, reports CBS News correspondent Jeff Glor.

"I'm glad to see that hunting is becoming a little more normalized," Griffiths said.

Wild boar confit, duck wings and venison ceviche -- Griffiths' restaurant and butcher shop, Dai Due, is both a modern hot spot and an old school throwback, located in Austin, Texas.

"You said hunting is thought of part of the gun culture and you think it should be thought of as part of the food culture?" Glor asked Griffiths.

"Absolutely," he responded. "People confuse that a lot. ... I'm not a gun nut. I do have guns, obviously because I hunt, but I'm not obsessed with them. Hunting is ... like having a garden, raising chickens, anything like that. It's direct sourcing."

Griffiths said he found a lot of people who knew how to hunt, but didn't know what to do with the game.

"We want to either teach new hunters how to do the whole process or we want to teach established hunters how to get the most out of their game...If you're going to kill it, you should utilize it," Griffiths said.

Griffiths' favorite target and taste is an animal that's become an enormous problem in Texas: the wild boar.

"They're a huge agriculture nuisance. They cause millions and millions of dollars' worth of damage," Griffiths said. "But the thing is, they're highly edible. They're delicious. So, I mean, not a lot of times in life are you presented with a problem that you can eat. So as far as problems go, I think it's kind of a good one."

At Dai Due, we sampled his wild boar bratwurst, venison hot dogs and egg-topped tamales. The meat here may be wild, but it's all approved by the Texas Department of Health.

The transparency in Griffiths' restaurant is visible even in the kitchen.

"When you walk in, we want you to see the whole process of everything we're doing. It's very likely you're going to see butchering an animal. I mean, and right next to that, they'll be making pie or bread," Griffiths said. "I wanted people to see the process, 'cause we're so removed from every process in the food system right now. You know, it just comes to you in these pretty packages and I wanted people to be able to see the kitchen. It also keeps us honest. You know, we don't have a can opener back there because we bring in everything fresh."

Guests have varying reactions to the process.

"I have heard of sometimes people are put off by it, but the only difference is, is that it would be behind a wall. It's just being honest," Griffiths said.

In Griffiths' restaurant, there is almost no waste. In the kitchen, and as we saw, on people's plates.

"If you don't have the means, or the land, or the will to hunt, but you want to eat meat and you want to eat game, what's the recommendation?" Glor asked.

"I would say make friends with a hunter," Griffiths said.

"Being able to ask questions and make connections with people that are producing food is the key element," he added.