In this segment of Sportsman TV, Chef Nathan Richard took a short break from his Executive Chef duties at Cuvée Wine Bar and Bistro in Thibodaux to show us how to make his Duck Crackling Biscuits recipe. This dish is delicious, fairly quick to make and perfect for the hunting camp.
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Venison Breakfast Burrito
No trip to the outdoors is complete without a solid breakfast, and that’s where the venison breakfast burrito comes in. […]
Field Notes
Youth waterfowl primer
The legacy of our state’s long and storied history in waterfowl hunting depends critically on the next generation wanting to head afield. […]
Columns
Blackened Grouper Balls
You’ll be the hit of the holiday party when you follow this recipe and show up with these blackened grouper balls. […]
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