After The Hunt with Chef John Folse | LPB
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Friday, November 16, 2018
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Prep Time: 1 Hour
Yields: 8 Appetizer Servings


½ pound woodcock breast meat, cubed
½ pound snipe breast meat, cubed
¾ cup unsalted butter
1 cup chopped onions
2 cloves garlic, chopped
1 bay leaf
½ pound chicken livers, trimmed and rinsed
1 tbsp flour
¼ tsp sugar
1 tsp fresh cracked black pepper
¼ tsp dried oregano
¼ tsp dried basil
¼ tsp dried thyme
¼ tsp poultry seasoning
1 tbsp Worcestershire sauce
2 tbsps brandy
3 tbsps port
salt and cracked black pepper to taste
granulated garlic to taste
minced chives for garnish

In a large cast iron skillet, melt butter over medium-high heat. Add onions, chopped garlic and bay leaf and sauté until vegetables are soft and translucent. With a slotted spoon, remove vegetables from skillet and set aside. Add woodcock, snipe and chicken livers to remaining butter in skillet and sear meats over high heat until medium rare. Stir in cooked vegetables, flour, sugar, 1 teaspoon of blackbpepper, oregano, basil, thyme and poultry seasoning. Add Worcestershire, brandy and port and bring to a quick simmer. Remove from heat and discard bay leaf. Transfer entire contents of skillet to the bowl of a food processor and pulse 5–6 times or until everything is of a uniform, semi-smooth consistency. Adjust seasonings to taste with salt, pepper and granulated garlic. Let rest for 15 minutes then transfer pâté to a buttered mold or cereal bowl. Cover with wax paper and refrigerate until completely cold. To serve, dip bowl in hot water and un-mold on a plate. Garnish with chives and serve with crackers or toasted French bread.

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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