November 1994 Issue



Hard Times For Henry

Hounded by his ex-lover in Lubbock, pounded by his enemies in Washington, Henry Cisneros is in trouble—and its all on tape.


The Seduction of Jane Doe

When a teacher romances a student, are school officials to blame? That’s the crux of a case that began in the small town of Taylor and ended up in the U.S. Supreme court.


Sympathy for The Devils

Riding the rapids of Texas’ last major unpolluted river is dangerous enough. But trample the private property around it and you could really get hurt.


Disarmed and Dangerous

With the end of the cold war, the Pantex nuclear facility is dismantling its bombs. Will nearby Amarillo’s environment and economy get blown to pieces?



Sea Change

Unchecked growth of microscopic algae has muddied the water—and threatened the future—of Laguna Madre.


Stuck in the Middle

Shut out by the left, distrusted by the right, shunned by voters obsessed with change: What’s a conservative Democrat to do?


State Fare

State Fare

Venison is the name of the game in this stylish take on a Texas classic from Hunter’s Moon in Fredericksburg. Partners and chefs Cynthia Castleberry and Alan Hirsch embellish the lean meat with a lush demiglace-based sauce incorporating cranberries, pistachios, ginger, and sherry. The final kick comes from the judicious



Tiny Matters

Dallas’ James Burnett is single-handedly resurrecting the fortunes of his has-been idol, Tiny Tim.


Bud Wet

Now that his plan for a new domed stadium has been foiled, the testy Houston Oilers owner ponders his next move.



Venison in Pistachio-Cranberry Sauce

Venison 24 ounces venison filet, either backstrap or loin (pork loin may be used) 2 tablespoons vegetable oil Salt and pepper to taste Remove all membrane from meat and cut into 12 medallions. Rub with oil, salt, and pepper. Grill until medium-rare, being careful not to overcook. Pistachio-Cranberry Sauce 3/4


Wild Rice With Pecans and Sun-dried Tomatoes

1 teaspoon butter 1/4 medium onion, chopped 2 cups cooked wild rice 1/2 cup chopped pecans 8 to 10 sun-dried tomatoes, chopped (do not use type preserved in oil) 1/4 cup water Salt and pepper to taste   In a skillet, melt butter over medium heat


Pistachio-Cranberry Sauce

3/4 cup dried cranberries 2 cups white wine (such as Chardonnay) 2 shallots, roughly chopped 1/2 teaspoon roughly chopped garlic 1 1/8-inch slices ginger root 2 to 4 mesquite-smoked jalapeños, seeded, available from Stonewall Chili Pepper Company (800-232-2995) or in specialty stores; or canned chipotle chiles, rinsed and seeded 2

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