Louisiana Sportsman

In this segment of Sportsman TV, Chef Nathan Richard of Cuvée Wine Bar and Bistro shows us how to make Duck Crackling Biscuits.[…]

In this Outside the Levees video, Jared Serigné takes to the woods to go squirrel hunting on public land in Mississippi.[…]

This video from The Bearded Butchers is an entire, beginning to end, how to make deer venison snack sticks tutorial.[…]

A woman in Evanston, Wyo., is hospitalized after she was gored by a buck just outside her back door Thursday, Oct. 6, 2022.[…]

The Duck Camp Dinners crew is back in the bayous as Chef Jean-Paul Bourgeois wraps up his last hunt of the season.[…]

Jared Serigné went on an early season Louisiana teal hunt with some buddies and then they caught some largemouth bass.[…]

Chef Jean-Paul Bourgeois hunts a grit pile with a father-son duo, and sees first hand the effort that goes into feeding an entire camp.[…]

In this Outside the Levees video, Jared Serigné went commercial alligator hunting in Louisiana. Afterwards, he cooked up alligator tacos.[…]

The Duck Camp Dinner crew heads west to the cajun prairies of Louisiana where specklebelly geese are king of the sky.[…]

Blake Ittmann shares a family recipe, Chef Jean-Paul Bourgeois smokes ducks, and the crew heads out on a wild boar hunt.[…]

The Duck Camp Dinners crew heads down river to Venice, La., where they prepare for their first duck hunt in the delta.[…]

When a ram in Texas decided to pick on the local deer herd, the biggest buck around turned the tables on the animal.[…]

Chef Jean-Paul Bourgeois and the Duck Camp Dinners crew start the day off catfishing and cook up an iconic Cajun dish: Catfish Sauce Piquant.[…]

Chef Jean-Paul Bourgeois and the Duck Camp Dinners crew are back in the waters of Louisiana — cooking up Cajun food and hunting ringnecks.[…]

Jared Serigné makes a quick teal hunt and then tries public land duck hunting for canvasbacks, scaup and goldeneye.[…]

Here are some highlights from a teal hunt last season in Louisiana. Afterwards, Jared Serigné cooks up duck legs and serves them over grits.[…]