When frogging season is in, it can be a fun activity for the whole family. In this video, Chef Nathan Richard shows his favorite way to cook frogs. Most folks know how to fry frog legs, but Chef Nathan takes it a step further and stuffs them with boudin!
Columns
Creamy Cajun Venison Alfredo
Creamy Cajun Venison Alfredo is made with whitetail backstrap, fresh fettuccine noodles, butter and Parmesan cheese.[…]
Columns
Dove Piccata
The dove breasts are lightly dredged in ranch-seasoned flour and quickly seared before being finished in a bright lemon-caper piccata sauce.[…]