The first day of the second split is here for Season 3, Episode 4 of Duck Camp Dinners. Chef Jean-Paul and the crew head to historic Old Hickory in Lacour, Louisiana. They hope the season turns around from a lackluster early first split. The boys hoped their first morning shoot with a promising setup would be the ticket, but the birds had other plans.
Despite a slow start to the trip, Old Hickory provided. An afternoon change to deer hunting was what the crew needed to add some meat to the freezer. Jean-Paul’s own cousin and owner, Down South Gun Dogs, Kaine Pace, ran field trials showcasing what a well-trained dog can do. With deer in tow and good times to be had at camp, the time at Old Hickory was worth the trip.
What lacked in terms of hunting, Lacour made up for in food. Chef Jean-Paul, along with Lousiana Cookin’ owner Erich Hoffman, made sure no one went hungry. Bountiful meals of porchetta, oyster soup, and bread pudding rounded at the table for a hungry group of hunters. Shoot straight, come hungry, and keep your eyes on the meat in this episode of Duck Camp Dinners.
Thank you to our incredible partners and sponsors for making Duck Camp Dinners Season 3 possible.
Ducks Unlimited, ConocoPhillips, Louisiana Office of Tourism, Boss Shotshells, Slap Ya Mama, and Louisiana Cookin’
