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.[…]
It’s time to polish off the remaining meat from last year’s harvest. Nothing pairs better with backstrap than chanterelle mushrooms.[…]
Chef Nathan Richard, the Executive Chef at Cuvée Wine Bar and Bistro in Thibodaux, prepares duck popper sandwiches.[…]
Tommy Vidrine joins his wife, Joanne “J” Vidrine, in the kitchen as she shares her easy recipe for a tasty ceviche using red snapper.[…]
After a successful hog hunt in Texas, Chef Jon White shows Jared Serigné how he prepares wild pork into tamales.[…]
Tommy Vidrine shares his quick and easy recipe for Blackened Fish and Shrimp over Angel Hair Pasta with redfish he caught Grand Isle.[…]
Tommy Vidrine shares his recipe for Redfish Courtbouillon after catching the fish the previous day in Grand Isle.[…]
Todd Masson developed a stuffed speckled trout recipe that utilizes those bigger fish over about 18 inches.[…]
In this Sportsman TV video, writer Humberto Fontova shares his recipe for delicious Venison Parmesan Po’ boys.[…]
Chef Jean-Paul Bourgeois prepares Pouldeau and andouille gumbo at the camp before heading off for an evening teal hunt.[…]
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.[…]
Kinny Haddox scaled, cleaned and removed all the inedible parts from two 16-inch crappie and decided to cook them whole.[…]
Jared Serigné of Outside the Levees shares a great Duck Legs and Grits recipe. In this version, he uses wild duck legs.[…]
After processing alligators and trying a variety of dishes, Nathan Judice came up with the idea of making an “Alligator Roll.”[…]
In this segment of Sportsman TV, Chef Nathan Richard prepares his barbecued pork nachos using cracklins instead of chips.[…]
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.[…]
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.[…]