After The Hunt with Chef John Folse | LPB
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Tuesday, November 13, 2018
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Prep Time: 3 Hours
Yields: 8 Servings

5 pounds boneless venison roast, cubed
salt and black pepper to taste
cayenne pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1½ cups vegetable oil
2 cups flour
3 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
2 (8-ounce) cans tomato sauce
1 (10-ounce) can RO*TEL®
½ diced, seeded jalapeño
1 cup sliced mushrooms
2 quarts beef or venison stock
3 slices lemon
½ cup sliced green onions
¼ cup chopped parsley

In a large mixing bowl, combine cubed venison with salt, peppers, granulated garlic and hot sauce and toss to blend. Cover and refrigerate at least 1 hour. In a 12-quart Dutch oven, heat vegetable oil over medium-high heat. Add flour and, using a wire whisk, stir constantly until a dark brown roux is achieved. Add onions, celery, bell peppers and minced garlic and sauté for 3–5 minutes or until vegetables are wilted. Add venison, blending well into roux mixture. Cook 5–10 minutes or until browned, stirring occasionally. Add tomato sauce, RO*TEL®, jalapeño and mushrooms. Stir in stock, 1 cup at a time, until desired thickness is achieved. Bring mixture to a rolling boil then reduce to simmer. Additional stock may be added as necessary to achieve a sauce-like consistency. Add lemon slices, cover and cook for approximately 2 hours or until venison is tender, stirring occasionally. Add green onions and parsley and cook 5 additional minutes. Serve hot over steamed white rice or pasta.

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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