After The Hunt with Chef John Folse | LPB
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Thursday, September 20, 2018
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Prep Time: 1 Hour
Yields: 6 Servings

1 pound ground goose meat, crumbled
1 (16-ounce) package yellow saffron rice mix, cooked
2 tbsps olive oil
1 cup diced white onions
½ cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
1 (15-ounce) can black beans, rinsed and drained
1 (14½-ounce) can diced tomatoes with chilies
½ cup sliced green onions
2 tsps chili powder
1 tsp ground cumin
1 cup chicken stock
salt and cracked black pepper to taste
cayenne pepper to taste
granulated garlic to taste
1 cup shredded Colby-Jack cheese
½ cup sour cream
¼ cup chopped cilantro

Preheat oven to 375°F. Grease a 2-quart casserole dish and set aside. In a large Dutch oven, heat olive oil over medium heat and add goose meat. Cook 5–7 minutes or until meat is no longer pink, stirring constantly. Add white onions, celery, bell peppers and minced garlic and sauté until wilted. Remove from heat and drain. Stir in black beans, tomatoes with chilies, green onions, chili powder, cumin and stock, mixing well. Season to taste using salt, peppers and granulated garlic. Spoon mixture into greased casserole, cover and bake 25–30 minutes or until lightly bubbly. Uncover, stir in cooked rice and sprinkle evenly with cheese. Return to oven and bake 5–10 additional minutes or until cheese is melted. Remove from oven and let rest 10 minutes before serving. Garnish with sour cream and cilantro.

From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737,

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