TASTE OF LOUISIANA WITH CHEF JOHN FOLSE & CO., A -- AFTER THE HUNT XII


1201 Creole-Braised Wood Duck/Grand View Lodge
Chef Folse kicks off his new series highlighting Teal and Wood Duck, two of the most highly prized game ducks for cooking in Louisiana. He prepares a mouthwatering favorite, smoked Teal and Andouille gumbo, and then travels to Grand View Lodge in Southwest Louisiana where prepares Creole-Braised Wood Duck.Other dishes include Grilled Honey and Chile-glazed Duck Breast, and Hip's Bread Pudding.

1202 Cajun-Fried Alligator Tail/LaBranche
Chef Folse entices us with a variety of tasty dishes made from the Alligator. He uses creates a sizzling hot Alligator Sauce Piquante. During a visit to LaBranche Hunting Club, he presents a platter of golden brown perfection, Cajun-Fried Alligator, and then prepares one more tantalizing offering - a steaming pot of zesty Alligator Chili.

1203 Pan Fried Quail/Covey Rise
This week Chef Folse prepares a delectable Roasted Quail smothered in a succulent Fig & Garlic Sauce. Then it’s off to Covey Rise Hunting & Lodging where he prepares an appetizing Pan Fried Quail, bathed in a savory cream sauce. Chef Folse completes this fabulous feast with a tasty Oyster-stuffed and roasted Quail.

1204 Louisiana Mallards/Canard Sauvage
Chef Folse prepares Mallards, which some prefer to the smaller Teal and Wood Ducks. He kicks-off the show with Duck & Turnip Stew and travels to the Canard Sauvage Hunting Lodge where Chef Folse prepares Louisiana Mallards in Mandarin Glaze. The final dish is Roasted Mallards stuffed with apples, onions, and garlic and basted in an Apple and Bourbon sauce.

1205 Medallions of Venison/Giles Island
Sausage-stuffed Venison Hearts braised with garlic, onion, and celery is on the menu this week. Chef Folse also travels to Giles Island, a private reserve near Natchez, Mississippi, where Medallions of Venison is prepared in Kumquat Glaze - sautéed with shallots, herbs, a splash of red wine, and kumquat jam.

1206 Teal Duck/Buckley’s Camp
Braised Duck in Thai Red Curry tops the menu. At Buckley’s Camp near White Castle, Louisiana, Chef Folse prepares stuffed, browned teal simmered in red wine and duck stock.He concludes with Dutch Treat a la Pat – a tasty collection of stewed ducks, cooked with canned soups and veggiesfound in any camp pantry.

1207 Spit-Roasted Squab/Destrehan Plantation
Chef Folse prepares a savory dish of Chucker, a small member of the partridge family. The birds are simmered in red wine and rosemary...adding carrots, mushrooms, onions, and peppers. .Chef Folse uses the outdoor kitchen at Destrehan Plantation to create Spit-Roasted Squab. seasoned with salt and pepper, and then stuffed with sprigs of fresh parsley, rosemary and thyme. .He finishes by serving an Asian stir-fry squab wrapped in lettuce leaves.

1208 Smothered Rabbit with Mushrooms/New Hope Plantation
Chef Folse showcases some of Louisiana’s excellent camp cooking starting with Breaded Rabbit Mullinex, a crispy pan-fried seasoned with basil, thyme, tarragon and garlic powder. At New Hope Plantation, Chef Folse prepares Smothered Rabbit with Mushrooms, a combination of rabbit, onions, celery, bell pepper, garlic, tomatoes and mushrooms. He concludes withRabbit, Oyster, and Andouille Gumbo.

1209 Roasted Wild Turkey with Stuffing/Giles Island
Wild turkey takes center stage as Chef Folse prepares Turkey & Oyster Poulette featuring oysters, cooked turkey and ham. The dish is finished with heavy cream and white wine, and is ladled over French bread with slices of ham. At Giles Island, Chef Folse creates a fabulous crawfish cornbread stuffing and oven-roasts a twenty pound wild turkey. The feast concludes with a Turkey Mole consisting of turkey stock, chilies, cloves, cinnamon, cilantro, raisins and chocolate

1210 Frog Legs Provencale/Henderson Swamp
This week Chef Folse presents three alternatives to the customary "fried" frog leg. The first... Stuffed Frog Legs... is prepared by combining crabmeat, garlic, tomato, onions, peppers and seasoned bread crumbs with mayonnaise and Creole mustard. The legs are stuffed and browned, then simmered in chicken broth with olives, tomatoes and peppers. Next he cooks Frog Legs Provencale - a stew made with white wine and beer, finished with fresh herbs. Chef Folse concludes with Picayune Frog a la Creole. The frog legs are breaded and browned in a cast iron skillet and set aside while the onions, garlic, peppers and carrots sauté. A white wine and cream sauce is poured over the frog legs to complete the dish.

1227 Christmas (Special)
Chef Folse starts off this holiday special with Roasted Wild Boar Ham. stuffed with garlic and onions, browned to perfection and finished in a hot oven with root vegetables. Christmas Roasted Speckle-bellied Goose. The bird is generously seasoned with salt and pepper, stuffed with vegetables and smoked meats, then braised in red wine before finishing in the oven.

1211 Goose Cacciatore/White Lake Lodge
This week Chef Folse cooks one of the most flavorful game birds in Louisiana, the goose. The first recipe, Roasted Speckle-bellied Goose, is generously seasoned with salt and pepper, stuffed with vegetables, and then braised in stock and brandy. Apples are cored and filled with mashed sweet potatoes and placed around the goose before finishing in the oven. Next he prepares Goose Cacciatore by browning the breast with onions, celery, garlic and parsley, then adding adark brown roux, canned tomatoes and tomato sauce for hearty Italian gravy. Chef Folse concludes with Braised Goose with Olives and Winter Vegetables. The goose is quartered and browned with onions, garlic, parsley, fennel, turnips, parsnips and olives. White wine and game stock is added and the goose is braised in the oven.

1212 Turtle Soup/Commander’s Palace
This week Chef Folse prepares Snapping Turtle - a rare delicacy that boasts seven different flavors of meat. The first recipe, Turtle Sauce Patot (with potatoes) begins with a dark roux, and then the meat is added. Onions, celery, peppers, garlic and potatoes are incorporated along with turtle stock. Finally, fresh eggs are broken directly into the stew and served over French bread. Chef Folse then travels to Commander's Palace in New Orleans for a demonstration of their world-renowned Turtle Soup. The last dish on the menu is Turtle Lafourche. A spicy combination of turtle, rotel tomatoes and habanera peppers are stewed together in red wine and served over potato salad.

1213 Grilled Beaver/Lewis & Clark
This week Chef Folse cooks some of the exotic game that Louis & Clark first encountered during their Corps of Discovery journey, He begins with a Black Bear Pot Roast topped with caramelized honey and wild blueberry sauce. Next Chef Folse heads off to Giles Island with special guest Chef Rick Tramonto where they prepare Grilled Beaver Tail. He finishes off the show with Stewed Beaver. The meat is first browned and mixed with a dark roux then onions, celery, bell peppers, garlic, carrots and tomatoes are added along with squash and turnips are added to the pot. Beaver stock is incorporated and simmered to completion.

1214 Dove Breast Delight/The Duck Camp (Buckley Kessler – White Castle)
Chef Folse prepares dove breasts browned in butter-flavored oil which are then placed in a crock pot with potatoes, carrots, onions, celery, garlic, game stock and canned cream of celery soup – and cooked for nine hours. It’s ladled over grits just before serving. He also travels to The Duck Camp in White Castle, Louisiana where he prepares Dove Breasts Wrapped in Bacon. He finishes the off the show with Smothered Doves. .

1215 Roast of Wild Boar/Cochon de Lait Festival
The first recipe is spice-rubbed tenderloin of boar that’s basted with fresh peach BBQ sauce, then grilled to perfection. He e travels toWhite Oak Plantation in Baton Rouge for a demonstration of the Cajun Microwave. He closes the show with Wild Boar Chops that are marinated for 24 hours in red wine, peppers, onions, celery and garlic, then pan fried in bacon fat.

1216 Speckle Belly Goose Casserole/Oak Grove Hunting Club
Speckled Belly Geese is this week’s main ingredient. . The first recipe is Asian Barbecued Goose Kebabs which combines hoisin, plum and black bean sauces, minced garlic and ginger is painted on the kebabs with a brush made of lemon grass before they are grilled. Next he travels to Canard Sauvage Hunting Lodge in southwest Louisiana where they prepare Ground Goose – browned and flavored with the trinity and served in a rice casserole. The final recipe is Roasted Goose with Dark Cherries.

1217 Rattlesnake/Wildwood Resort
Raccoon Sauce Piquante tops the menu this week. Chef Folse then travels to Wildwood Resort on Toledo Bend Lake to sample Fried Rattlesnake. The final recipe is Smothered Nutria simmered in a light brown roux along with onions, celery, peppers and mushrooms.

1118 Goose Jerky
Goose is the main ingredient as Chef Folse prepares Baked Goose Holly Beach, Goose Jerky and Goose Bratwurst with Beer & Mustard. He also visits Keith Felder and Jules Lambert of Denham Springs, Louisiana who show how to build Cajun boats known as pirogues.

1219 Smothered Squirrel
Chef Folse prepares squirrel Jambalaya and Goose Jerky and visits the Boat Museum in Lockport, Louisiana.

1220 Venison Rolled Roast
Chef Folse prepares Deer Bombs, Venison Rolled Roast and Venison Liver with Onions and visits with gun experts Richard Lipsey and Richard Waguespack.

1221 Hunting Castles / Venison Sauce Piquante
Chef Folse visits hunting camps in Gueydan, Morgan City, White Castle and Creole, Louisiana. The menu includes Venison Wiener Schnitzel, Venison Sauce Piquante and Oven-barbecued Venison Ribs.

1222 Smoked Duck Ham
The duck decoy champions of the Brunet family are the special guests. Chef Folse also prepares Smoked Duck Ham and Old Woman Down the Bayou Poule Cassoulet.

1223 Woodcock & Snipe Pate
Chef Folse travels to the Grand Slam Hunting Camp and visits with Perry Segura. .He prepares Fried Woodcock with Gravy. Woodcock & Snipe Pate and Uncle Paul’s Braised Woodcock.

1224 Roasted Leg Of Venison Blue Bayou
Chef Folse prepares Venison Osso Buco, Roasted Leg of Venison Bayou Blue and Venison Round Steak Terre-Aux-Boeuf and visits with knife collector Mike Worley.

1225 Roasted Pheasant with Red Cabbage
The menu includes Wild Rice & Pheasant Soup Roasted Pheasant with Red Cabbage and Pheasant, Tomatoes & Pine Nuts. He also talks about hunting clothes with Jim Brown and David Reynerson of Bowie Outfitters in Baton Rouge, La.

1226 Marinated & Smoked Wild Hog
Chef Folse prepares Wild Boar & Kraut Casserole. Chorizo Stuffed Loin of Wild Boar and Barbecue Pulled Wild Boar Sandwiches.

1227 Christmas (Special)
Chef Folse starts off this holiday special with Roasted Wild Boar Ham. stuffed with garlic and onions, browned to perfection and finished in a hot oven with root vegetables. Christmas Roasted Speckle-bellied Goose. The bird is generously seasoned with salt and pepper, stuffed with vegetables and smoked meats, then braised in red wine before finishing in the oven.