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!
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Squirrel Empanadas
Squirrel meat is rich, lean, and perfect for braising low and slow — especially when paired with roasted potatoes and flaky empanada dough.[…]
Field Reports
Catch and cook: 100 bullfrogs in one Louisiana night
When the sweltering summer heats up, the massive bullfrogs come out, and we are on a mission to haul in a limit of 100 giant frogs.[…]
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Pan-seared speckled trout with cherry tomatoes
This pan-seared speckled trout dish combines fresh fish and ripe produce and gives you an option that is not deep frying.[…]