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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.
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Speckle Belly Goose Casserole/Oak Grove Hunting Club
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Roast of Wild Boar/Cochon de Lait Festival
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Dove Breast Delight/The Duck Camp
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Goose Cacciatore/White Lake Lodge
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Spit Roasted Squab/Destrehan Plantation
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Teal Duck/Buckley’s Camp
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Medallions of Venison/Giles Island