After The Hunt with Chef John Folse | LPB
play button image Watch|
Shop LPB|
About Us|
Friday, March 23, 2018
Donate Now!!

127 - Christmas (Special)

Chef Folse starts off this holiday special with Roasted Wild Boar Ham. It’s stuffed with garlic and onions, browned to perfection and finished in a hot oven with root vegetables. Then at the Rural Life Museum in Baton Rouge, Chef Folse prepares 'Possum and Taters. This surprisingly delicate white meat is beautifully browned, then roasted with sweet potatoes, brown sugar, bacon and cayenne. He concludes the evening with a very traditional Christmas Roasted Speckle-bellied Goose. The bird is generously seasoned with salt and pepper, stuffed with vegetables and smoked meats, then braised in red wine before finishing in the oven.

protect my public media About Jobs @ LPB Privacy Policy Public & EEO Reports LPB Webmail Closed Captions Contact & Address
© 2018 LETA. All Rights Reserved.