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.
Feral hogs remain a major problem in Louisiana. The swine, which ruin precious crops and ravage hunting grounds, have invaded all 64 parishes. […]
Open your freezer and grab a bag of your favorite wild game to get your new year started on a healthy note! […]