Chef Nathan Richard is constantly whipping up recipes that are great for hunting camp cooking. While Richard also handles his duties as Executive Chef at Cuvée Wine Bar and Bistro in Thibodaux, he is always happy to film segments for Sportsman TV to show hunters and anglers great ways to prepare their fish and game. In this segment, Chef Nathan prepares his barbecued pork nachos using cracklins instead of chips.
Tommy Vidrine shares his recipe for Redfish Courtbouillon after catching the fish the previous day in Grand Isle. […]
Todd Masson developed a stuffed speckled trout recipe that utilizes those bigger fish over about 18 inches. […]