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A Taste of Louisiana with Chef John Folse & Co.
Wild Hog / Sources of Wild Game
Season 12
Episode 1226
In this episode from the “After the Hunt” series of “A Taste of Louisiana” from June 2, 2011, Chef John Folse visits the Eunice Superette, a slaughterhouse and butcher shop in Eunice, Louisiana. He meets with Andy Thibodaux, a butcher, and Chris Hughes, the owner of Broken Arrow Ranch in Texas, who discuss the regulations concerning the sale of wild game.
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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