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
Fishing oil and gas wells for speckled trout and redfish
In this Sportsman TV video, Capt. Charlie Thomason with Bayou Charters targets oil and gas well heads for speckled trout and redfish. […]
Field Reports
Wild Pork Tamales
After a successful hog hunt in Texas, Chef Jon White shows Jared Serigné how he prepares wild pork into tamales. […]
Inshore Fishing
Catching fish in high barometric pressure
In this Louisiana Sportsman TV video, Capt. Charlie Thomason catches fish while the barometric pressure is high. […]
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