Jean-Paul Bourgeois For those who've only had boudin in grilled sausage form, Chef Jean-Paul Bourgeois has a revelation ready to share. Patties cooked on a griddle and paired with drop biscuits and pickled jalapeños create a crowd favorite every time. Sit back and watch this recipe, get your ingredients together, and don't shy away. It's…
Chef Jean-Paul Bourgeois The combination of Tasso ham and greens is solid alone, but with added white beans and spiced to perfection, it is the perfect one-pot meal. This hearty, flavorful soup feeds 4-6 as an entree, or 6-8 as an appetizer. Ingredients: 2lb of Tasso Ham (or other smoked pork product)24oz of cooked white beans24oz of…
Chef Jean Paul Bourgeois It's hard to beat a good venison chili. Have you tried cooking chili over fire? Here's a recipe and an experience you won't want to miss from the Duck Camp Dinners crew. 2lbs ground venison1 lb of bacon, chopped1 large onion , small diced2 cloves garlic minced1 bunch of green onions, sliced3…
Jean-Paul Bourgeois CANARD À L'ORANGE Ingredients: 18 breasted duck, skin on (ringneck were used in this camp recipe but any duck or waterfowl can be substituted2lbs GameKeeper boar bacon2oz reserved bacon drippings4 cups yellow onion, diced4 cloves garlic, minced4 cups of mushrooms, quartered4 cups of orange juice4 cups of fowl or chicken stock2 bay leaves12 satsumas…
Ingredient Wild Recipes & Blog 