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A Taste of Louisiana with Chef John Folse & Co.
Louisiana Mallards/Canard Sauvage
Season 12
Episode 1204
One of the most interesting techniques used by hunters in the pursuit of wild game is the art of calling. Chef Folse explores the history of bird calls as he prepares Duck & Turnip Stew - a rich dark roux base, chopped onions, garlic, and a generous amount of turnips, cooked down until tender and delicious. Then viewers are taken to Canard Sauvage Hunting Lodge.
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Christmas Show
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Wild Hog / Sources of Wild Game
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Pheasant / Camouflage Clothing
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Woodcock & Snipe Pate/Grand Slam Hunting
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The duck decoy champions of the Brunet family are the special guests.
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Venison Sauce Piquant/Hunting Castles & Camps
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Venison Rolled Roast/Guns
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Smothered Squirrel/Lockport Boat Museum
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Baked Goose/Building a Pirogue