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.
Field Reports
Trapping wild hogs in our community
In this video, Jared Serigné got back to trapping hogs in South Louisiana. He also did a little thermal hunting to help eradicate wild hogs.[…]
Features
How to stack up hogs on public land
With careful scouting and perseverance, hunters can successfully find and harvest hogs on public land in Louisiana.[…]
Columns
Surf and Turf Carpaccio
This carpaccio takes that classic surf and turf concept in a lighter direction, pairing raw venison and fresh wahoo.[…]