A Taste of Louisiana with Chef John Folse

Spit Roasted Squab/Destrehan Plantation (12x7)

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Chef Folse explains the influence of hunting on the arts of the renaissance and baroque periods. The recipes include game not indigenous to Louisiana, but raised here domestically to provide a ready supply of these delicious birds. Chef Folse prepares a savory dish of Chucker, a small member of the Partridge family, simmered in red wine with rosemary, carrots, mushrooms, onions, and much more.