Rattlesnake/Wildewood Resort - 117
Season 12 Episode 17 | 26m 47s | Video has closed captioning.
This week’s episode begins with Raccoon Sauce Piquante. The meat is boiled until tender, deboned, then added to a rich dark roux filled with onions, celery, peppers and garlic. Beef stock is incorporated and the dish is simmered for 30 minutes. Chef Folse then travels to Wildwood Resort on Toledo Bend Lake to sample Fried Rattlesnake.
Problems Playing Video? | Closed Captioning