Documentary

After the Hunt with Chef John Folse

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Creole-Braised Wood Duck/Grande View Lodge 1-1

Cajun-Fried Alligator Tail/LaBranche 1-2

Pan Fried Quail/Covey Rise 1-3

Louisiana Mallards/Canard Sauvage 1-4

Medallions of Venison/Giles Island 1-5

Teal Duck/Buckley’s Camp 1-6

Spit Roasted Squab/Destrehan Plantation 1-7

Smothered Rabbit with Mushrooms/New Hope Plantation 1-8

Roasted Wild Turkey with Stuffing/Giles Island 1-9

Frog Legs Provencale/Henderson Swamp 1-10

Goose Cacciatore/White Lake Lodge 1-11

Turtle Soup/Commander’s Palace 1-12

Grilled Beaver/Lewis & Clark 1-13

Dove Breast Delight/The Duck Camp (Buckley Kessler – White Castle) 1-14

Roast of Wild Boar/Cochon de Lait Festival 1-15

Speckle Belly Goose Casserole/Oak Grove Hunting Club 1-16

Rattlesnake/Wildewood Resort 1-17

Baked Goose/Building a Pirogue 1-18

Smothered Squirrel/Lockport Boat Museum 1-19

Venison Rolled Roast/Guns 1-20

Venison Sauce Piquant/Hunting Castles & Camps 1-21

Smoked Duck Ham/Decoys & Carvers 1-22

Woodcock & Snipe Pate/Grand Slam Hunting 1-23

Roasted Leg of Venison Bayou Blue/Knives 1-24

Roasted Pheasant with Red Cabbage/Camouflage Clothing 1-25

Marinated & Smoked Wild Hog/Sources of Wild Game 1-26