A Taste of Louisiana with Chef John Folse & Company: After the Hunt; Rattlesnake/Wildewood Resort
- 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
- Credits
-
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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 29, 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 29, 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