Columns
Cajun Fish Chowder
This Cajun Fish Chowder recipe is one that once you make it, it becomes a regular part of your kitchen menu rotation.[…]
Recipes
Features
Six ways to cook fish
A look at some of the most tasty ways to cook a fish and some tasty side dish combinations to go with each.[…]
Columns
Nashville-Style Hot Snapper Sandwich
Grilled, baked, fried and even smoked, red snapper holds its own with a wide variety of cooking techniques.[…]
Columns
Sweet and Sour Wild Pork
The problems surrounding wild pigs in Louisiana is nothing new. But these problematic critters can be quite the treat around the dinner table.[…]
Catfish
Catfish Piccata
Not only are catfish fun and relatively easy to catch, but they also make for excellent table fare. Try out this Catfish Piccata recipe.[…]
Columns
Fried fish cakes
These fish cakes are similar to crab cakes. They make for either an excellent appetizer or even a main course meal.[…]
Columns
Rabbit and Jalapeno Cornbread Dumplings
Rabbit meat has a clean mild flavor, can be used in a multitude of dishes, and is great game meat to introduce to the picky eater.[…]
Deer Hunting
Backstrap is the filet mignon of venison
The prize of the harvest is the select cut off a deer — the backstrap. Deer season is over. It’s time to consume your harvest.[…]
Columns
Grits and Venison Grillades
This recipe is easy to master and gives you another way to use some of your prime cuts, including backstrap from that deer you harvested.[…]
Columns
Celebrate duck hunting success with a duck pot pie
There is nothing better than a flavorful rib sticking meal with the star of the meal provided by duck season success.[…]
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.[…]
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.[…]