Chef Nathan Richard is constantly whipping up recipes that are great for hunting camp cooking. While Richard also handles his duties as Executive Chef at Cuvée Wine Bar and Bistro in Thibodaux, he is always happy to film segments for Sportsman TV to show hunters and anglers great ways to prepare their fish and game. In this segment, Chef Nathan prepares his barbecued pork nachos using cracklins instead of chips.
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Wild Hog Tortilla Kebabs
These Wild Hog Tortilla Kebabs are crispy, smoky and packed with flavor. They are a great meal after a day spent working the land.[…]
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Pan-seared speckled trout with cherry tomatoes
This pan-seared speckled trout dish combines fresh fish and ripe produce and gives you an option that is not deep frying.[…]