Series
A Taste of Louisiana with Chef John Folse & Company: After the Hunt
Episode
Rattlesnake/Wildewood Resort
Producing Organization
Louisiana Public Broadcasting
Contributing Organization
Louisiana Public Broadcasting (Baton Rouge, Louisiana)
AAPB ID
cpb-aacip/17-45q847wq
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Description
Episode Description
This week's episode begins with Raccoon Sauce Piquante. The meat is boiled until tender, deboned, then added to a rich dark roux filled with onions, celery, peppers and garlic. Beef stock is incorporated and the dish is simmered for 30 minutes. Chef Folse then travels to Wildwood Resort on Toledo Bend Lake to sample Fried Rattlesnake. The meat is dredged in seasoned flour, fried to a crisp, golden brown, and served with a dipping sauce. The final recipe is Smothered Nutria. A light brown roux kicks-off the dish. The meat is then added, along with onions, celery, peppers and mushrooms. Beef stock joins the pot and a thick, hearty sauce forms to serve over pasta or rice.
Episode Description
In this episode from the "After the Hunt" series of "A Taste of Louisiana" from February 24, 2011, Chef John Folse visits with trapper Lee Roy Sevin and fur wholesaler Tab Pitre, who discuss trapping and the Louisiana fur industry. In the studio kitchen, he cooks Raccoon Sauce Piquante and continues to discuss trapping with Sevin. Next, Chef Folse visits Wildwood Resort on Toledo Bend in Zwolle, Louisiana, and prepares Deep-Fried Rattlesnake with Adobo Sauce with rattlesnake connoisseur Conrad Cathey. Back in the studio kitchen, he cooks Nutria Fricassee and talks about the nutria bounty program with Pitre. Judy Whitney-Davis entertains the audience with live music throughout the show.
Broadcast Date
2011-02-24
Asset type
Episode
Topics
Food and Cooking
Media type
Moving Image
Embed Code
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Credits
Copyright Holder: Louisiana Educational Television Authority
Producing Organization: Louisiana Public Broadcasting
AAPB Contributor Holdings
Louisiana Public Broadcasting
Identifier: XD657/1 (Louisiana Public Broadcasting Archives)
Format: XDCAM
Generation: Master
Duration: 00:26:46
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Citations
Chicago: “A Taste of Louisiana with Chef John Folse & Company: After the Hunt; Rattlesnake/Wildewood Resort,” 2011-02-24, Louisiana Public Broadcasting, American Archive of Public Broadcasting (GBH and the Library of Congress), Boston, MA and Washington, DC, accessed May 8, 2025, http://americanarchive.org/catalog/cpb-aacip-17-45q847wq.
MLA: “A Taste of Louisiana with Chef John Folse & Company: After the Hunt; Rattlesnake/Wildewood Resort.” 2011-02-24. Louisiana Public Broadcasting, American Archive of Public Broadcasting (GBH and the Library of Congress), Boston, MA and Washington, DC. Web. May 8, 2025. <http://americanarchive.org/catalog/cpb-aacip-17-45q847wq>.
APA: A Taste of Louisiana with Chef John Folse & Company: After the Hunt; Rattlesnake/Wildewood Resort. Boston, MA: Louisiana Public Broadcasting, American Archive of Public Broadcasting (GBH and the Library of Congress), Boston, MA and Washington, DC. Retrieved from http://americanarchive.org/catalog/cpb-aacip-17-45q847wq