Episode # 1208
Chef Folse showcases some of Louisiana's excellent camp cooking starting with Breaded Rabbit Mullinex, a crispy pan-fried seasoned with basil, thyme, tarragon and garlic powder. At New Hope Plantation, Chef Folse prepares Smothered Rabbit with Mushrooms, a combination of rabbit, onions, celery, bell pepper, garlic, tomatoes and mushrooms. He concludes with Rabbit, Oyster, and Andouille Gumbo.
Saturday, May 25, 2013
Length : 26 min
MPT
12:30 PM
Episode # 1206
Braised Duck in Thai Red Curry tops the menu. At Buckley's Camp near White Castle, Louisiana, Chef Folse prepares stuffed, browned teal simmered in red wine and duck stock. He concludes with Dutch Treat a la Pat - a tasty collection of stewed ducks, cooked with canned soups and veggies found in any camp pantry.
Rebroadcast
Saturday, April 27, 2013
Length : 26 min
MPT
03:00 PM
Episode # 1226
Chef Folse prepares Wild Boar & Kraut Casserole. Chorizo Stuffed Loin of Wild Boar and Barbecue Pulled Wild Boar Sandwiches.
Rebroadcast
Tuesday, April 23, 2013
Length : 26 min
MPT2
12:30 PM
Episode # 1205
Sausage-stuffed Venison Hearts braised with garlic, onion, and celery is on the menu this week. Chef Folse also travels to Giles Island, a private reserve near Natchez, Mississippi, where Medallions of Venison is prepared in Kumquat Glaze - sauteed with shallots, herbs, a splash of red wine, and kumquat jam.
Rebroadcast
Saturday, April 20, 2013
Length : 26 min
MPT
03:00 PM
Episode # 1225
The menu includes Wild Rice & Pheasant Soup Roasted Pheasant with Red Cabbage and Pheasant, Tomatoes & Pine Nuts. He also talks about hunting clothes with Jim Brown and David Reynerson of Bowie Outfitters in Baton Rouge, La.
Rebroadcast
Friday, April 19, 2013
Length : 26 min
MPT2
03:00 PM
Episode # 1224
Chef Folse prepares Venison Osso Buco, Roasted Leg of Venison Bayou Blue and Venison Round Steak Terre-Aux-Boeuf and visits with knife collector Mike Worley.
Rebroadcast
Thursday, April 18, 2013
Length : 26 min
MPT2
03:00 PM
Episode # 1223
Chef Folse travels to the Grand Slam Hunting Camp and visits with Perry Segura. .He prepares Fried Woodcock with Gravy. Woodcock & Snipe Pate and Uncle Paul's Braised Woodcock.
Rebroadcast
Wednesday, April 17, 2013
Length : 26 min
MPT2
03:00 PM
Episode # 1222
The duck decoy champions of the Brunet family are the special guests. Chef Folse also prepares Smoked Duck Ham and Old Woman Down the Bayou Poule Cassoulet.
Rebroadcast
Tuesday, April 16, 2013
Length : 26 min
MPT2
03:00 PM
Episode # 1221
Chef Folse visits hunting camps in Gueydan, Morgan City, White Castle and Creole, Louisiana. The menu includes Venison Wiener Schnitzel, Venison Sauce Piquante and Oven-barbecued Venison Ribs.
Rebroadcast
Friday, April 12, 2013
Length : 26 min
MPT2
03:00 PM
Episode # 1220
Chef Folse prepares Deer Bombs, Venison Rolled Roast and Venison Liver with Onions and visits with gun experts Richard Lipsey and Richard Waguespack.
Rebroadcast
Thursday, April 11, 2013
Length : 26 min
MPT2
03:00 PM
Episode # 1219
Chef Folse prepares squirrel Jambalaya and Goose Jerky and visits the Boat Museum in Lockport, Louisiana.
Rebroadcast
Wednesday, April 10, 2013
Length : 26 min
MPT2
03:00 PM
Episode # 1218
Goose is the main ingredient as Chef Folse prepares Baked Goose Holly Beach, Goose Jerky and Goose Bratwurst with Beer & Mustard. He also visits Keith Felder and Jules Lambert of Denham Springs, Louisiana who show how to build Cajun boats known as pirogues.
Rebroadcast
Tuesday, April 09, 2013
Length : 26 min
MPT2
12:30 PM
Episode # 1204
Chef Folse prepares Mallards, which some prefer to the smaller Teal and Wood Ducks. He kicks-off the show with Duck & Turnip Stew and travels to the Canard Sauvage Hunting Lodge where Chef Folse prepares Louisiana Mallards in Mandarin Glaze. The final dish is Roasted Mallards stuffed with apples, onions, and garlic and basted in an Apple and Bourbon sauce.
Rebroadcast
Saturday, April 06, 2013
Length : 26 min
MPT
03:00 PM
Episode # 1217
Raccoon Sauce Piquante tops the menu this week. Chef Folse then travels to Wildwood Resort on Toledo Bend Lake to sample Fried Rattlesnake. The final recipe is Smothered Nutria simmered in a light brown roux along with onions, celery, peppers and mushrooms.
Rebroadcast
Friday, April 05, 2013
Length : 26 min
MPT2
03:00 PM
Episode # 1216
Speckled Belly Geese is this week's main ingredient. . The first recipe is Asian Barbecued Goose Kebabs which combines hoisin, plum and black bean sauces, minced garlic and ginger is painted on the kebabs with a brush made of lemon grass before they are grilled. Next he travels to Canard Sauvage Hunting Lodge in southwest Louisiana where they prepare Ground Goose - browned and flavored with the trinity and served in a rice casserole. The final recipe is Roasted Goose with Dark Cherries.
Rebroadcast
Thursday, April 04, 2013
Length : 26 min
MPT2
03:00 PM
Episode # 1215
The first recipe is spice-rubbed tenderloin of boar that's basted with fresh peach BBQ sauce, then grilled to perfection. He travels to White Oak Plantation in Baton Rouge for a demonstration of the Cajun Microwave. He closes the show with Wild Boar Chops that are marinated for 24 hours in red wine, peppers, onions, celery and garlic, then pan fried in bacon fat.
Rebroadcast
Wednesday, April 03, 2013
Length : 26 min
MPT2
03:00 PM
Episode # 1214
Chef Folse prepares dove breasts browned in butter-flavored oil which are 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. He also travels to The Duck Camp in White Castle, Louisiana where he prepares Dove Breasts Wrapped in Bacon. He finishes the off the show with Smothered Doves.
Rebroadcast
Tuesday, April 02, 2013
Length : 26 min
MPT2
