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.[…]
Recipes
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.[…]
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.[…]