Cook

A really great pot pie is all about creating a luscious filling baked between two sturdy but flavorful crusts. This recipe goes great lengths to make the sauce as luxurious as possible while ensuring the meat inside is not overcooked. The real secret to a great pot pie is baking the bottom crust...

This is how to deep fry a turkey, Cajun style! Throw tradition out the window and bust out the big burners for this recipe. To prepare the bird, I inject it with a Cajun butter baste and let it rest in the fridge the night before frying. A good rule of thumb when frying turkey is to allow three to...

Fish curry is my favorite way to make a fish dish that is absolutely loaded with a variety of vegetables and packed with flavor. It's so easy and fast—unless of course you choose to husk, crack, and grate your own coconuts to make hand-squeezed coconut milk, which is exactly what we do in this video...

This recipe, like many other Cajun dishes, is rooted in simple ingredients cooked in a way that brings out as much of their flavor as possible. Most households in Louisiana have similar recipes varying from family to family and using a broad spectrum of wild game based on availability. For the most...

A beautiful platter of fresh sushi is always a good idea, but it’s often regarded as restaurant food only to be enjoyed when eating out. In this video, I’m going to show you how to make your own sushi platter from scratch at home. If you catch or have access to fresh fish that can be enjoyed raw...

Rooster ring-necked pheasants are the most beautiful upland game bird. You can’t change my mind. I’m likely biased because I’m a native South Dakotan who’s been lucky enough to chase these birds for over three decades. But even after all these years, I’m still in awe every time I pick one up. The...

Who doesn't love Flamin’ Hot Cheetos? While using this popular snack may not be the most sophisticated way to cook pheasant, it does provide a unique flare. This recipe is for an entire bird but it can be used with any part of the bird. The Cheetos breading will keep the bird moist, add some crunch...

The boneless rib meat on a deer is, at best, usually relegated to the sausage pile and, at worst, just discarded. This cut consists of layers of collagen-rich silverskin and sinew, lean meat, and relatively large amounts of fat. This trifecta of toughness means that the belly must be cooked for a...

This recipe comes from Episode 2 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here. This pot of Franco-Cajun goodness is a duck camp favorite at the Hobo Hilton. It's been said that if it grows together it goes...

A chimichanga is nothing more than a deep-fried burrito—but it feels like so much more than that. To me, this meal offers the best of crunchy tacos and warm, comforting burritos. Some people speculate that this delicious dish was created in Tucson, Arizona, back in 1922 when a cook accidentally...

Dove hunting is as much about getting together with your friends to celebrate the beginning of hunting season as it is anything else. Almost every hunter I know only keeps the boneless skinless breasts of the doves, but I’m convinced that’s because they don’t realize just how easy it is to pluck a...