Chef Folse prepares Wild Boar & Kraut Casserole. Chorizo Stuffed Loin of Wild Boar and Barbecue Pulled Wild Boar Sandwiches.
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.
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.
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.
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.
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.
Chef Folse prepares Deer Bombs, Venison Rolled Roast and Venison Liver with Onions and visits with gun experts Richard Lipsey and Richard Waguespack.
Chef Folse prepares squirrel Jambalaya and Goose Jerky and visits the Boat Museum in Lockport, Louisiana.
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.
A gun dog is a hunter’s best friend. It is believed that tamed wolves were the first animals to aid man in the hunt, and the hunting dogs of today have been developed into a truly diverse group. The retriever (a type of gun dog) is especially conditioned for goose hunting and a welcomed companion and game fetcher.
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.
This week, Chef Folse prepares a delectable Roasted Quail smothered in a succulent Fig & Garlic Sauce. He also prepares an appetizing Pan Fried Quail with a savory Cream Sauce, and Quail Stuffed with Oysters and Andouille. A visit to Covey Rise Hunting & Lodging enlightens viewers on how managed game preserves can benefit the birds, the hunters, and the table.
This week Chef Folse entices viewers with a variety of tasty dishes made from the Alligator that includes a sizzling hot Alligator Sauce Piquante, and a platter of golden brown perfection, Cajun-Fried Alligator. The Alligator was close to extinction in 1967, but by 1987, conservation efforts had them thriving. With continued management the Alligator can be hunted without danger to their population.
In this episode Chef Folse highlights Teal and Wood Duck, two of the most highly prized game ducks for cooking in Louisiana. He prepares a mouthwatering favorite, Smoked Teal and Andouille Gumbo, then travels to Grand View Lodge where he delights viewers with Creole-Braised Wood Duck. Chef Folse also discusses the Duck Stamp, required by all duck hunters, and Ducks Unlimited, and how both programs benefit wetlands and wildlife conservation.