Chef Jean-Paul Bourgeois breaks off from the Duck Camp Dinners crew to take an airboat tour and discover what efforts the state is making to preserve our coast for future generations of hunters and wildlife. He also hunts a grit pile with a father-son duo, and sees first hand the effort that goes into feeding an entire camp.
The Bearded Butchers make juicy deer burgers. They mix 2.5 pounds of Wagyu fat trimmings with 25 pounds of their favorite protein. […]
In this segment of Sportsman TV, Chef Nathan Richard of Cuvée Wine Bar and Bistro shows us how to make Duck Crackling Biscuits. […]