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A Taste of Louisiana with Chef John Folse & Co.

Rattlesnake/Wildewood Resort

Season 12 Episode 1217

This week’s episode begins with Raccoon Sauce Piquante. The meat is boiled until tender, deboned, then added to a rich dark roux filled with onions, celery, peppers and garlic. Beef stock is incorporated and the dish is simmered for 30 minutes. Chef Folse then travels to Wildwood Resort on Toledo Bend Lake to sample Fried Rattlesnake.

Available Until
4/2/2026