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.
Newsletters
Redfish Ceviche with an Italian twist
Humberto Fontova is a Louisiana-based outdoor writer and an avid outdoorsman. Here he shows Sportsman TV how he makes his redfish ceviche. […]
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. […]
Inshore Fishing
Fishing high tide and flooded marsh grass
In this Sportsman TV video, Capt. Charlie Thomason breaks down how to fish higher than normal tides by focusing on flooded marsh grass. […]
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