Taste of Louisiana with Chef John Folse & Co.:

Episode Guide


Season 12


CHRISTMAS (SPECIAL) (#1227)

Roasted Wild Boar Ham stuffed with Garlic and Onions and Christmas Roasted Speckle-bellied Goose.

MARINATED & SMOKED WILD HOG (#1226)

Wild Boar and Kraut Casserole, Chorizo Stuffed Loin of Boar and Barbecue Pulled Boar Sandwiches.

ROASTED PHEASANT WITH RED CABBAGE (#1225)

Wild Rice and Pheasant Soup, Roasted Pheasant with Red Cabbage and Pheasant, Tomatoes and Nuts.

ROASTED LEG OF VENISON BLUE BAYOU (#1224)

Venison Osso Buco, Roasted Leg of Venison Bayou Blue and Venison Round Steak Terre-Aux-Boeuf.

WOODCOCK & SNIPE PATE (#1223)

Fried Woodcock with Gravy, Woodcock and Snipe Pate and Uncle Paul's Braised Woodcock are prepared.

SMOKED DUCK HAM (#1222)

Chef Folse also prepares Smoked Duck Ham and Old Woman Down the Bayou Poule Cassoulet.

HUNTING CASTLES / VENISON SAUCE PIQUANTE (#1221)

Venison Wiener Schnitzel, Venison Sauce Piquante and Oven-barbecued Venison Ribs are prepared.

VENISON ROLLED ROAST (#1220)

Chef Folse prepares Deer Bombs, Venison Rolled Roast and Venison Liver with Onions.

SMOTHERED SQUIRREL (#1219)

Squirrel Jambalaya and Goose Jerky and the Boat Museum in Lockport, Louisiana are showcased.

GOOSE JERKY (#1218)

Baked Goose Holly Beach, Goose Jerky and Goose Bratwurst with Beer and Mustard are prepared.

RATTLESNAKE/WILDWOOD RESORT (#1217)

Raccoon Sauce Piquante, Fried Rattlesnake and Smothered Nutria simmered in a light brown Roux.

SPECKLE BELLY GOOSE CASSEROLE/OAK GROVE HUNTING CL (#1216)

Asian Barbecued Goose Kebabs Ground Goose and roasted Goose with dark Cherries are prepared.

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