Louisiana Sportsman

While the traditional Osso Buco uses veal, this recipe incorporates the shank of the deer, the part that exists below the knee of each leg.[…]

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

This dish was created for those that might normally shy away from wild game. There is nothing gamey about these delicious lettuce wraps.[…]

After one week of letting the brine work its magic, you are left with some of the finest venison sandwich meat known to man.[…]

Alligator meat is tasty, low in fat, and sustainable. This recipe for alligator eggrolls is sure to get your taste buds popping.[…]

This Cajun Fish Chowder recipe is one that once you make it, it becomes a regular part of your kitchen menu rotation.[…]

A look at some of the most tasty ways to cook a fish and some tasty side dish combinations to go with each.[…]

Grilled, baked, fried and even smoked, red snapper holds its own with a wide variety of cooking techniques.[…]

The problems surrounding wild pigs in Louisiana is nothing new. But these problematic critters can be quite the treat around the dinner table.[…]

Not only are catfish fun and relatively easy to catch, but they also make for excellent table fare. Try out this Catfish Piccata recipe.[…]

These fish cakes are similar to crab cakes. They make for either an excellent appetizer or even a main course meal.[…]

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.[…]

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.[…]

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.[…]

There is nothing better than a flavorful rib sticking meal with the star of the meal provided by duck season success.[…]

It’s time to polish off the remaining meat from last year’s harvest. Nothing pairs better with backstrap than chanterelle mushrooms.[…]