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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Venison Shank Ragù
The venison shank may be regarded as the most underutilized cut of meat off of a deer, but this Venison Shank Ragu recipe should change that.[…]
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Venison Pot Stickers
These venison pot stickers blend rustic, homegrown ingredients with bold, aromatic spices from across the globe.[…]
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Hounding feral hogs
Joey Kent and Casey Kimble share their knowledge of training bay dogs and catch dogs to hunt feral hogs in Louisiana.[…]