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
Pan-seared speckled trout with cherry tomatoes
This pan-seared speckled trout dish combines fresh fish and ripe produce and gives you an option that is not deep frying. […]
Be the first to comment