28:15
A Taste of Louisiana with Chef John Folse & Co.
Vension / Knives & Poverty Point
Vension / Knives & Poverty Point
Dove Breast Delight/The Duck Camp
The 13 Seasons of A Taste of Louisiana with Chef John Folse & Company began in 1990 and cover the range of Louisiana cuisine from wild game to seafood, from creole to cajun, and from healthy to classic recipes. Featured episodes include Thanksgiving and Christmas specials, famous chefs including Leah Chase and Paul Prudhomme, and a healthy dose of Louisiana history and culture.
Dove Breast Delight/The Duck Camp
After the Hunt Episode 1214 | 27m 7s | CC
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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