A Taste of Louisiana with Chef John Folse

Medallions of Venison/Giles Island (12x5)

: 28, 2010

Chef Folse creates delectably tender Sausage-stuffed Venison Hearts braised with garlic, onion, and celery. Then viewers are taken to Giles Island, a private reserve near Natchez, where Medallions of Venison is prepared in Kumquat Glaze - sautéed with shallots, herbs, a splash of red wine, and kumquat jam.