Taste of Louisiana with Chef John Folse & Co.:
Roasted Wild Boar Ham stuffed with Garlic and Onions and Christmas Roasted Speckle-bellied Goose.
Wild Boar and Kraut Casserole, Chorizo Stuffed Loin of Boar and Barbecue Pulled Boar Sandwiches.
Wild Rice and Pheasant Soup, Roasted Pheasant with Red Cabbage and Pheasant, Tomatoes and Nuts.
Venison Osso Buco, Roasted Leg of Venison Bayou Blue and Venison Round Steak Terre-Aux-Boeuf.
Fried Woodcock with Gravy, Woodcock and Snipe Pate and Uncle Paul's Braised Woodcock are prepared.
Chef Folse also prepares Smoked Duck Ham and Old Woman Down the Bayou Poule Cassoulet.
Venison Wiener Schnitzel, Venison Sauce Piquante and Oven-barbecued Venison Ribs are prepared.
Chef Folse prepares Deer Bombs, Venison Rolled Roast and Venison Liver with Onions.
Squirrel Jambalaya and Goose Jerky and the Boat Museum in Lockport, Louisiana are showcased.
Baked Goose Holly Beach, Goose Jerky and Goose Bratwurst with Beer and Mustard are prepared.
Raccoon Sauce Piquante, Fried Rattlesnake and Smothered Nutria simmered in a light brown Roux.
Asian Barbecued Goose Kebabs Ground Goose and roasted Goose with dark Cherries are prepared.