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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.
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26:38
Judge Porter House
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26:37
Alice Plantation
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26:38
Maison Des Amis
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26:38
Bois Des Chenes
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26:38
Butler Greenwood Plantation
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26:38
Elliot House
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26:38
Salmen-Fritchie House
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26:38
McKendrick-Breaux House
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26:38
Lanaux Mansion
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26:46
Cochon De Lait Festival
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26:46
Washington Parish Free Fair
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26:46
Festival International de Louisiane