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A Taste of Louisiana with Chef John Folse & Co.
Louisiana Wild Game Cooking
Season 1
Episode 4
Guest: Herman Perrodin of Didee's Restaurant in Baton Rouge, Louisiana (noted for duck since 1900). John cooks Baked Mallards Cabanocy; Leg of Rabbit Bayou Lafourche; Pecan Rice; Okra Stuffed Tomatoes. John and Herman make French Settlement Peach Pie.
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26:47
Rattlesnake/Wildewood Resort
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26:50
Speckle Belly Goose Casserole/Oak Grove Hunting Club
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27:00
Roast of Wild Boar/Cochon de Lait Festival
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27:07
Dove Breast Delight/The Duck Camp
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27:04
Grilled Beaver/Lewis & Clark
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26:56
Turtle Soup/Commander’s Palace
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27:10
Goose Cacciatore/White Lake Lodge
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26:46
Frog Legs Provencale/Henderson Swamp
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27:25
Roasted Wild Turkey with Stuffing/Giles Island
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25:28
Smothered Rabbit with Mushrooms/New Hope Plantation
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26:46
Spit Roasted Squab/Destrehan Plantation
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27:12
Teal Duck/Buckley’s Camp