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Christmas Show

S12 E1227 / 26m 59s / TV-G
Chef John Folse discusses how slaves celebrated Christmas on the plantation with Jessica Harris, an African-American studies expert and food historian. In the kitchen, he cooks Roasted Wild Boar Ham as he discusses the African influence on Southern and Louisiana food with Harris. Chef Folse and Harris then prepare “Possum and Taters” at the LSU Rural Life Museum in Baton Rouge.
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Wild Hog / Sources of Wild Game

S12 E1226 / 26m 59s / TV-G
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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Pheasant / Camouflage Clothing

S12 E1225 / 26m 57s / TV-G
In this episode from the “After the Hunt” series of “A Taste of Louisiana” from May 26, 2011, Chef John Folse visits Bowie Outfitters in Baton Rouge, Louisiana, and meets with David Reynerson and Jim Brown, who discuss the history of hunting clothes and camouflage from the Middle Ages to the present day. In the studio kitchen, he prepares Pheasant & Wild Rice Soup and more.
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Vension / Knives & Poverty Point

S12 E1224 / 28m 15s / TV-G
In this episode from the “After the Hunt” series of “A Taste of Louisiana” from May 19, 2011, Chef John Folse visits with antique knife collector Michael Worley and knife maker Nathan Logsdon, who discuss the history of knives. In the studio kitchen, he cooks Braised Venison Shank and talks to knife maker Michael Sanders. Next, Chef Folse visits Poverty Point State Park in West Carroll Parish, LA.
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Rattlesnake/Wildewood Resort

S12 E1217 / 26m 47s / TV-G
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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Speckle Belly Goose Casserole/Oak Grove Hunting Club

S12 E1216 / 26m 50s / TV-G
This week Chef Folse prepares Speckled Belly Geese. The first recipe is Asian Barbecued Goose Kebabs - a tribute to the Asian culture in Louisiana. A combination of hoisin, plum and black bean sauces, minced garlic and ginger is painted on the kebabs with a brush made of lemon grass then grilled for 7-8 minutes. Next he travels to Canard Sauvage Hunting Lodge – right in the heart of Louisiana’s r
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Roast of Wild Boar/Cochon de Lait Festival

S12 E1215 / 27m / TV-G
This week Chef Folse begins with spice-rubbed tenderloin of boar that’s basted with fresh peach BBQ sauce, then grilled to perfection. Next, he travels to White Oak Plantation for a demonstration of the "Cajun Microwave." The wooden box is heated with charcoal. Then the meat is injected and rubbed with spices, placed on a bed of root vegetables, and lowered into the box where it roasts until cris
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Dove Breast Delight/The Duck Camp

S12 E1214 / 27m 7s / TV-G
This week Chef Folse prepares Dove. After rubbing salt and pepper into the dove breasts, they’re browned (for that caramelized flavor) in butter-flavored oil. They’re then placed in a crock pot with potatoes, carrots, onions, celery, garlic, game stock and canned cream of celery soup – and cooked for nine hours. It’s ladled over grits just before serving.
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Grilled Beaver/Lewis & Clark

S12 E1213 / 27m 4s / TV-G
This week Chef Folse cooks some of the exotic game that Louis & Clark first encountered during their Corps of Discovery journey. He begins with a Black Bear Pot Roast topped with caramelized honey and wild blueberry sauce. The roast is first marinated for two days with garlic, carrots, celery, onions and lemon juice. Garlic, bay leaves, pepper corn, juniper berries, thyme and basil are also added.
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Turtle Soup/Commander’s Palace

S12 E1212 / 26m 56s / TV-G
This week Chef Folse prepares Snapping Turtle - a rare delicacy that boasts seven different flavors of meat. The first recipe, Turtle Sauce Patot (with potatoes) begins with a dark roux, and then the meat is added. Onions, celery, peppers, garlic and potatoes are incorporated along with turtle stock. Finally, fresh eggs are broken directly into the stew and served over French bread.
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Frog Legs Provencale/Henderson Swamp

S12 E1210 / 26m 46s / TV-G
From the ancient Aztecs to as far as Eastern Europe, frog legs have been eaten for centuries. Though no longer farmed for consumption, Rayne, Louisiana, the Frog Capital of the World, once supplied the tables of some of the finest restaurants in New York. Today's supply comes from the swamp where hunting is legal ten months of the year, and a regular fishing license is all that is required.
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