After the Hunt with Chef John Folse
After the Hunt with Chef John Folse
Roasted Pheasant with Red Cabbage/Camouflage Clothing (1x25)
Date de diffusion: Mai 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.
- Première: Sept 2010
- Épisodes: 26
- Abonnés: 0
