Taste Of Louisiana With Chef John Folse & Co.:

Episode Guide


Season 12


ROAST OF WILD BOAR/COCHON DE LAIT FESTIVAL (#1215)

Spice-rubbed Tenderloin of Boar is basted with fresh Peach BBQ sauce and grilled to perfection.

DOVE BREAST DELIGHT/THE DUCK CAMP (BUCKLEY KESSLER (#1214)

Chef Folse prepares Dove Breasts browned in Butter-flavored oil and Dove Breasts wrapped in Bacon.

GRILLED BEAVER/LEWIS & CLARK (#1213)

Black Bear Pot Roast topped with caramelized honey and wild blueberry sauce is served.

TURTLE SOUP/COMMANDER'S PALACE (#1212)

Snapping Turtle recipes include Turtle Sauce Patot with potatoes, Turtle Soup and Turtle Lafourche.

GOOSE CACCIATORE/WHITE LAKE LODGE (#1211)

Roasted Speckle-bellied Goose and Goose Cacciatore and Braised Goose with Olives are prepared.

FROG LEGS PROVENCALE/HENDERSON SWAMP (#1210)

Frog Legs Provencale, a stew made with white wine and beer, and Picayune Frog a la Creole are made.

ROASTED WILD TURKEY WITH STUFFING/GILES ISLAND (#1209)

Turkey and Oyster Poulette featuring Oysters, cooked Turkey and Ham and a Turkey Mole are made.

SMOTHERED RABBIT WITH MUSHROOMS/NEW HOPE PLANTATIO (#1208)

Louisiana's excellent camp cooking is showcased, starting with Breaded Rabbit Mullinex.

SPIT ROASTED SQUAB/DESTREHAN PLANTATION (#1207)

Chef Folse prepares a savory dish of Chucker, a small member of the partridge family.

TEAL DUCK/BUCKLEY'S CAMP (#1206)

Braised Duck in Thai Red Curry tops the menu. Dutch Treat a la Pat is also prepared.

MEDALLIONS OF VENISON/GILES ISLAND (#1205)

Sausage-stuffed Venison Hearts braised with garlic, onion, and celery is on the menu this week.

LOUISIANA MALLARDS/CANARD SAUVAGE (#1204)

Duck and Turnip Stew, Louisiana Mallards in Mandarin Glaze and Roasted Mallards stuffed with Apples.

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