A Taste of Louisiana with Chef John Folse

Louisiana Wild Game Cooking (1x4)

: 25, 1990

John cooks Baked Mallards Cabanocy; Leg of Rabbit Bayou Lafourche; Pecan Rice; Okra Stuffed Tomatoes. John and Herman Perrodin (Didee's Restaurant in Baton Rouge, Louisian) make French Settlement Peach Pie.