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August 15, 2022
HomeRecipes

Recipes

Columns

Cajun Fish Chowder

July 22, 2022 Jason Thornton

This Cajun Fish Chowder recipe is one that once you make it, it becomes a regular part of your kitchen menu rotation. […]

Columns

Nashville-Style Hot Snapper Sandwich

June 24, 2022 Nathan L. Judice

Grilled, baked, fried and even smoked, red snapper holds its own with a wide variety of cooking techniques. […]

Columns

Fried fish cakes

April 10, 2022 Jason Thornton

These fish cakes are similar to crab cakes. They make for either an excellent appetizer or even a main course meal. […]

Columns

Rabbit and Jalapeno Cornbread Dumplings

March 4, 2022 Nathan L. Judice

Rabbit meat has a clean mild flavor, can be used in a multitude of dishes, and is great game meat to introduce to the picky eater. […]

Deer Hunting

Backstrap is the filet mignon of venison

February 17, 2022 Kinny Haddox

The prize of the harvest is the select cut off a deer — the backstrap. Deer season is over. It’s time to consume your harvest. […]

Columns

Grits and Venison Grillades

February 10, 2022 Jason Thornton

This recipe is easy to master and gives you another way to use some of your prime cuts, including backstrap from that deer you harvested. […]

Columns

Celebrate duck hunting success with a duck pot pie

January 20, 2022 Nathan L. Judice

There is nothing better than a flavorful rib sticking meal with the star of the meal provided by duck season success. […]

Deer Hunting

Reverse Seared Venison

August 24, 2021 Nathan L. Judice

It’s time to polish off the remaining meat from last year’s harvest. Nothing pairs better with backstrap than chanterelle mushrooms. […]

Ducks

Duck Popper Sandwiches

August 13, 2021 louisianasportsman

Chef Nathan Richard, the Executive Chef at Cuvée Wine Bar and Bistro in Thibodaux, prepares duck popper sandwiches. […]

Field Reports

You’ve never cooked trout this way, but you will now

March 23, 2021 Todd Masson

Todd Masson developed a stuffed speckled trout recipe that utilizes those bigger fish over about 18 inches. […]

Field Reports

Fresh and easy ceviche recipe

March 19, 2021 Jared Serigne

In this video from Outside the Levees, Kelly Watson shows you how to make the best ceviche you’ve ever had using an authentic Mexican recipe. […]

Deer Hunting

Venison Parmesan Po’ boys

March 15, 2021 louisianasportsman

In this Sportsman TV video, writer Humberto Fontova shares his recipe for delicious Venison Parmesan Po’ boys. […]

Field Notes

Trout Praline

February 22, 2021 Nathan L. Judice

This is a sweet and savory fish dish that is sure to knock your socks off. It will have you licking your plate for the praline sauce. […]

Two whole crappie, thoroughly cleaned and seasoned.
Crappie/Bream

That’s a ‘whole’ plate of crappie

February 12, 2021 Kinny Haddox

Kinny Haddox scaled, cleaned and removed all the inedible parts from two 16-inch crappie and decided to cook them whole. […]

Alligator

Alligator Roll – A True Cajun “Lobster” Roll

September 28, 2020 Nathan L. Judice

After processing alligators and trying a variety of dishes, Nathan Judice came up with the idea of making an “Alligator Roll.” […]

Newsletters

BBQ Pork Cracklin Nachos by Chef Nathan Richard

July 30, 2020 louisianasportsman

In this segment of Sportsman TV, Chef Nathan Richard prepares his barbecued pork nachos using cracklins instead of chips. […]

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