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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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26:47
Louisiana Mallards/Canard Sauvage
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26:48
Pan Fried Quail/Covey Rise
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27:22
Cajun-Fried Alligator Tail/LaBranche
25:41
Creole-Braised Wood Duck/Grande View Lodge
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26:46
German Christmas
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26:42
Creoles 2: The Creoles of Cane River
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26:42
Creoles 1: New Orleans' Creoles
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26:42
Italy 3: St. Joseph's Altars
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26:43
Italy 2: Italian Entrepreneurs
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26:42
Italy 1: Italian Immigration to America
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26:42
England 3: The Battle of New Orleans
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26:42
England 2: Rosedown Plantation