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.
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Wild Pork Blanket Dumplings
Blanket dumplings are a warm, comforting dish made by wrapping flavorful fillings in soft dough, creating a cozy meal.[…]
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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.[…]