Skip to main content
Access to this video is a benefit for members through PBS Passport.

Up Next

Dove Breast Delight/The Duck Camp

Dove Breast Delight/The Duck Camp

Season 12 Episode 1214
27:07
Roast of Wild Boar/Cochon de Lait Festival

Roast of Wild Boar/Cochon de Lait Festival

Season 12 Episode 1215
27:00
Rattlesnake/Wildewood Resort

Rattlesnake/Wildewood Resort

Season 12 Episode 1217
26:47
Baked Goose/Building a Pirogue

Baked Goose/Building a Pirogue

Season 12 Episode 1218
26:57
Smothered Squirrel/Lockport Boat Museum

Smothered Squirrel/Lockport Boat Museum

Season 12 Episode 1219
26:46
Venison Rolled Roast/Guns

Venison Rolled Roast/Guns

Season 12 Episode 1220
26:58
Smoked Duck Ham/Decoys & Carvers

Smoked Duck Ham/Decoys & Carvers

Season 12 Episode 1222
26:54
Woodcock & Snipe Pate/Grand Slam Hunting

Woodcock & Snipe Pate/Grand Slam Hunting

Season 12 Episode 1223
26:51
Vension / Knives & Poverty Point

Vension / Knives & Poverty Point

Season 12 Episode 1224
28:15
Pheasant / Camouflage Clothing

Pheasant / Camouflage Clothing

Season 12 Episode 1225
26:57
Back to Show
A Taste of Louisiana with Chef John Folse & Co.

Grilled Beaver/Lewis & Clark

Season 12 Episode 1213

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. The roast is first marinated for two days with garlic, carrots, celery, onions and lemon juice. Garlic, bay leaves, pepper corn, juniper berries, thyme and basil are also added.

Available Until
4/2/2026