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.
Columns
Squirrel Empanadas
Squirrel meat is rich, lean, and perfect for braising low and slow — especially when paired with roasted potatoes and flaky empanada dough. […]
Be the first to comment