After the Hunt with Chef John Folse

Roasted Pheasant with Red Cabbage/Camouflage Clothing (1x25)

Air date: May 26, 2011

The menu includes Wild Rice & Pheasant Soup Roasted Pheasant with Red Cabbage and Pheasant, Tomatoes & Pine Nuts. He also talks about hunting clothes with Jim Brown and David Reynerson of Bowie Outfitters in Baton Rouge, La.