That’s a ‘whole’ plate of crappie
Kinny Haddox scaled, cleaned and removed all the inedible parts from two 16-inch crappie and decided to cook them whole.[…]
Kinny Haddox scaled, cleaned and removed all the inedible parts from two 16-inch crappie and decided to cook them whole.[…]
After processing alligators and trying a variety of dishes, Nathan Judice came up with the idea of making an “Alligator Roll.”[…]
In this segment of Sportsman TV, Chef Nathan Richard prepares his barbecued pork nachos using cracklins instead of chips.[…]
This isn’t your cafeteria tuna salad. This version is made with fresh or frozen yellowfin tuna since Louisiana has some of the best tuna fishing.[…]
In this segment of Sportsman TV, Humberto Fontova takes a New Orleans classic sandwich, the roast beef po’boy, and substitutes the beef for venison.[…]
Humberto Fontova is a Louisiana-based outdoor writer and an avid outdoorsman. Here he shows Sportsman TV how he makes his redfish ceviche.[…]
After an exciting night bowfishing for redfish, Felipe Ferreira and Matthew Waguespack explain how to clean and cook redfish on the half shell.[…]
Prepared redfish for the table every way possible? Try this redfish ceviche recipe. It can be an appetizer or a main dish and is perfect for summer.[…]
Next time you’re craving Greek & Lebanese food, reach into your freezer and pull out a pack of ground venison and get to grilling some venison kofta kabobs. […]
Fish en Papillote is simple and tasty way to prepare fish. The recreational chef prefers to use saltwater fish for this recipe, like snapper or grouper.[…]
Humberto Fontova delivers a crowd-pleasing sandwich in this Sportsman TV episode. He mixes wild pork with a classic cuban sandwich recipe.[…]
On cold days, it’s nice to come inside and have a meal that is tasty, filling and warms you all over. This seafood/sausage chowder will do just that.[…]
In this Sportsman TV video, Chef Nathan Richard shows his favorite way to cook frogs. He stuffs them with boudin before frying.[…]
Humberto Fontova uses his Cuban heritage and his love for Louisiana culture to concoct recipes. In this video, he shows how to cook venison fajitas.[…]
New Iberia’s Lynn Breaux shares his recipes for Savory Cajun Pastalaya and Lynn’s Fish Tacos. They have a good flavor profile and can be whipped up quickly.[…]
Chef Nathan Richard from Cavan Restaurant in New Orleans shows his redfish on the half shell tacos recipe on an episode of Sportsman TV.[…]