Taste of Louisiana with Chef John Folse & Co.:
Spice-rubbed Tenderloin of Boar is basted with fresh Peach BBQ sauce and grilled to perfection.
Chef Folse prepares Dove Breasts browned in Butter-flavored oil and Dove Breasts wrapped in Bacon.
Black Bear Pot Roast topped with caramelized honey and wild blueberry sauce is served.
Snapping Turtle recipes include Turtle Sauce Patot with potatoes, Turtle Soup and Turtle Lafourche.
Roasted Speckle-bellied Goose and Goose Cacciatore and Braised Goose with Olives are prepared.
Frog Legs Provencale, a stew made with white wine and beer, and Picayune Frog a la Creole are made.
Turkey and Oyster Poulette featuring Oysters, cooked Turkey and Ham and a Turkey Mole are made.
Louisiana's excellent camp cooking is showcased, starting with Breaded Rabbit Mullinex.
Chef Folse prepares a savory dish of Chucker, a small member of the partridge family.
Braised Duck in Thai Red Curry tops the menu. Dutch Treat a la Pat is also prepared.
Sausage-stuffed Venison Hearts braised with garlic, onion, and celery is on the menu this week.
Duck and Turnip Stew, Louisiana Mallards in Mandarin Glaze and Roasted Mallards stuffed with Apples.