Field Notes
Fresh Tuna Salad, Cajun style
This isn’t your cafeteria tuna salad. This version is made with fresh or frozen yellowfin tuna since the Gulf Coast has some of the best tuna fishing. […]
recipes
Newsletters
BBQ Pork Cracklin Nachos by Chef Nathan Richard
In this segment of Sportsman TV, Chef Nathan Richard prepares his barbecued pork nachos using cracklins instead of chips. […]
Deer Hunting
Roast Venison Po’boys
In this segment of Sportsman TV, Humberto Fontova takes a New Orleans classic sandwich, the roast beef po’boy, and substitutes the beef for venison. […]
Columns
Grilled mackerel fajitas
These king mackerel fajitas are a great way to introduce picky diners to king mackerel, which many people shy away from eating. […]
Newsletters
Redfish Ceviche with an Italian twist
Humberto Fontova is a Louisiana-based outdoor writer and an avid outdoorsman. Here he shows Sportsman TV how he makes his redfish ceviche. […]
Columns
Mahi mahi ceviche is a great summer recipe
It’s summer and Mahi are here. Try this ceviché recipe early on, because you’ll want to use it again — probably several times. […]
Columns
Blackened turkey hand pies
Hunters may prepare this recipe with a turkey from this year, but should keep in mind it works well with a breast or some wings and legs from the freezer. […]
Columns
Teriyaki Wahoo Fingers
Wahoo aren’t just prized offshore catches, they taste extremely good. They are a cousin in the mackerel family but have lighter meat and a milder flavor. […]
Columns
Crockpot venison backstrap
Everyone loves backstrap, and this recipe makes it as tasty as possible with minimal effort. This isn’t your typical crockpot recipe. […]
Columns
A dish of Cajun spice
On cold days, it’s nice to come inside and have a meal that is tasty, filling and warms you all over. This seafood/sausage chowder will do just that. […]
Hog Hunting
Wild Pork Cuban Sandwiches with Humberto Fontova
Humberto Fontova delivers a crowd-pleasing sandwich in this Sportsman TV episode. He mixes wild pork with a classic cuban sandwich recipe. […]
Newsletters
Boudin-Stuffed Fried Frog Legs
In this Sportsman TV video, Chef Nathan Richard shows his favorite way to cook frogs. He stuffs them with boudin before frying. […]