Deer Hunting
Reverse Seared Venison
It’s time to polish off the remaining meat from last year’s harvest. Nothing pairs better with backstrap than chanterelle mushrooms. […]
Recipes
Ducks
Duck Popper Sandwiches
Chef Nathan Richard, the Executive Chef at Cuvée Wine Bar and Bistro in Thibodaux, prepares duck popper sandwiches. […]
Field Reports
How to create a tasty ceviche
Tommy Vidrine joins his wife, Joanne “J” Vidrine, in the kitchen as she shares her easy recipe for a tasty ceviche using red snapper. […]
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. […]
Field Reports
Blackened Redfish over Pasta
Tommy Vidrine shares his quick and easy recipe for Blackened Fish and Shrimp over Angel Hair Pasta with redfish he caught Grand Isle. […]
Field Reports
Catch-n-cook Redfish Courtbouillon
Tommy Vidrine shares his recipe for Redfish Courtbouillon after catching the fish the previous day in Grand Isle. […]
Field Reports
You’ve never cooked trout this way, but you will now
Todd Masson developed a stuffed speckled trout recipe that utilizes those bigger fish over about 18 inches. […]
Deer Hunting
Venison Parmesan Po’ boys
In this Sportsman TV video, writer Humberto Fontova shares his recipe for delicious Venison Parmesan Po’ boys. […]
Field Reports
Pouldeau and andouille gumbo at the Hobo Hilton
Chef Jean-Paul Bourgeois prepares Pouldeau and andouille gumbo at the camp before heading off for an evening teal hunt. […]
Field Notes
Trout Praline
This is a sweet and savory fish dish that is sure to knock your socks off. It will have you licking your plate for the praline sauce. […]
Crappie/Bream
That’s a ‘whole’ plate of crappie
Kinny Haddox scaled, cleaned and removed all the inedible parts from two 16-inch crappie and decided to cook them whole. […]
Field Reports
Duck Legs and Grits
Jared Serigné of Outside the Levees shares a great Duck Legs and Grits recipe. In this version, he uses wild duck legs. […]
Alligator
Alligator Roll – A True Cajun “Lobster” Roll
After processing alligators and trying a variety of dishes, Nathan Judice came up with the idea of making an “Alligator Roll.” […]
Newsletters
BBQ Pork Cracklin Nachos by Chef Nathan Richard
In this segment of Sportsman TV, Chef Nathan Richard prepares his barbecued pork nachos using cracklins instead of chips. […]
Newsletters
Fresh Tuna Salad, Cajun style
This isn’t your cafeteria tuna salad. This version is made with fresh or frozen yellowfin tuna since Louisiana has some of the best tuna fishing. […]
Deer Hunting
Roast Venison Po’boys
In this segment of Sportsman TV, Humberto Fontova takes a New Orleans classic sandwich, the roast beef po’boy, and substitutes the beef for venison. […]