Columns
Fried fish cakes
These fish cakes are similar to crab cakes. They make for either an excellent appetizer or even a main course meal.[…]
Recipes
Columns
Rabbit and Jalapeno Cornbread Dumplings
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
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
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
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
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
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
Todd Masson developed a stuffed speckled trout recipe that utilizes those bigger fish over about 18 inches.[…]
Field Reports
Fresh and easy ceviche recipe
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
In this Sportsman TV video, writer Humberto Fontova shares his recipe for delicious Venison Parmesan Po’ boys.[…]
Field Notes
Trout Praline
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.[…]
Crappie/Bream
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.[…]
Alligator
Alligator Roll – A True Cajun “Lobster” Roll
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
In this segment of Sportsman TV, Chef Nathan Richard prepares his barbecued pork nachos using cracklins instead of chips.[…]
Newsletters
Fresh Tuna Salad, Cajun style
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.[…]
Deer Hunting
Roast Venison Po’boys
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.[…]