After The Hunt with Chef John Folse | LPB
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Tuesday, November 13, 2018
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Prep Time: 2½ Hours
Yields: 6–8 Servings

1 (3–5 pound) venison roast, boned
2 tsps Louisiana hot sauce
½ pound ham trimmings, thinly sliced
1 cup diced onions
½ cup diced celery
½ cup diced green bell peppers
¼ cup minced garlic
salt and cracked black pepper to taste
granulated garlic to taste
Creole seasoning to taste
1 cup flour
¼ cup vegetable oil

Preheat oven to 375°F. NOTE: When properly boned, most roasts should result in a long, flat piece of meat. Lay roast out on a flat surface and gently pound with a meat mallet to make a larger, more even surface. Drizzle hot sauce over roast then lay ham trimmings evenly over the hot sauce. Evenly spread onions, celery, bell peppers and minced garlic over ham trimmings. Season to taste using salt, pepper, granulated garlic and Creole seasoning. Starting at the smallest end, roll the meat towards the other end. Tie the roll with kitchen string at 1-inch intervals. Season outside of roast with salt, pepper, granulated garlic and Creole seasoning then dust with flour. In a large cast iron skillet, heat vegetable oil over medium heat. Brown all sides of roast in oil. Remove roast from heat and wrap completely in heavy aluminum foil. Place roast in a large baking dish and bake 1½–2 hours. Remove roast from oven and let set for 5 minutes. Remove foil, slice and serve alongside your favorite rice dressing and steamed vegetables.

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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