When it comes to the Dallas Cowboys and their legendary owner, Jerry Jones, football is usually the first thing that comes to mind. However, it turns out there's more to Jones’ interests than meets the eye, especially when it comes to his unique culinary preferences.
Jerry Jones’ Southern Palette
The affable Cowboys owner possesses not only a keen eye for business and football, but also a distinctive taste for wildlife cuisine that reflects his southern roots. Jerry Jones has openly expressed his fondness for eating raccoon, an unconventional choice for most but one that he embraces wholeheartedly. "I've eaten a lot of raccoon," Jones said, reflecting on both hunting excursions and family dining events where the dish has graced his table. "Yes, the answer is yes. I've eaten it hunting, and I've actually had it served by my mom at the table away from hunting."
While raccoon may raise a few eyebrows, it's the humble squirrel that holds a special place in Jones' culinary repertoire. To him, there's nothing quite like the home-prepared squirrel dishes made by his mother, an expertise he admirably recalls. "One of my favorites is squirrel. It's wonderful, and my mother could do a great job of [preparing] it. We all had our favorite pieces," he reminisced, highlighting the familial connection and cultural significance of these meals.
KaVontae Turpin: A Shared Fondness
Jones isn't the only one within the Cowboys' sphere with a penchant for such cuisine. KaVontae Turpin, a native of Louisiana, also shares an appreciation for squirrel meat, affirming the culinary traditions of the South. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," Turpin noted. His palate is accustomed to a variety of what some might consider unusual fare—his dietary adventures include alligator and frog legs as well.
Jourdan Lewis’ Taste from the North
While Southern culinary customs thrive with Jones and Turpin, not every Cowboy is accustomed to such traditions. Detroit-native Jourdan Lewis offers a contrast, leaning towards quail and bison when delving into game meats. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," Lewis admitted. The Northern influence is evident in his food choices, which skew towards what he terms as "basic proteins."
Despite his teammates' adventurous dining habits, Lewis maintains a straightforward approach, acknowledging his unfamiliarity with the diverse Southern game dishes. "I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro," he confessed, pointing to the geographical differences that shape culinary preferences within the team.
In a team known for its diverse roster and varying backgrounds, the Dallas Cowboys not only showcase a mix of athletic talents but also a blend of cultural and culinary influences. Jerry Jones, with his undeniable love for classic Southern game dishes, imparts a personal touch to his identity beyond the football field, embodying a vibrant Southern tradition of family and food.
This unexpected peek into the life of one of the NFL’s most recognized figures reveals that, amidst the high-stakes world of professional sports, there remains room for the simpler joys of life. Through his memories and tastes, Jerry Jones bridges the gap between past and present, family and fame—and with each raccoon dinner and squirrel meal, he partakes in a rich tradition that is as much a part of his legacy as the Cowboys themselves.