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A Taste of Louisiana with Chef John Folse & Co.
Smothered Rabbit with Mushrooms/New Hope Plantation
Season 12
Episode 1208
This week Chef Folse provides viewers with a look at the art of Falconry. This intriguing method of hunting small game is regulated by the Louisiana Department of Wildlife and Fisheries, which provides licensing and permits for some 100 falconers in the state.
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26:47
Rattlesnake/Wildewood Resort
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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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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