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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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26:50
Speckle Belly Goose Casserole/Oak Grove Hunting Club
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27:00
Roast of Wild Boar/Cochon de Lait Festival
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27:07
Dove Breast Delight/The Duck Camp
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27:04
Grilled Beaver/Lewis & Clark
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26:56
Turtle Soup/Commander’s Palace
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27:10
Goose Cacciatore/White Lake Lodge
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26:46
Frog Legs Provencale/Henderson Swamp
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27:25
Roasted Wild Turkey with Stuffing/Giles Island
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25:28
Smothered Rabbit with Mushrooms/New Hope Plantation
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26:46
Spit Roasted Squab/Destrehan Plantation
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27:12
Teal Duck/Buckley’s Camp
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27:02
Medallions of Venison/Giles Island