Rattlesnake/Wildewood Resort
Season 12 Episode 1217 | 26m 47sVideo has Closed Captions
Rattlesnake/Wildewood Resort
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 Feedback
Problems playing video? | Closed Captioning Feedback
A Taste of Louisiana with Chef John Folse & Co. is presented by your local public television station.
"Louisiana: Pick Your Passion" & "Visit Baton Rouge"
Rattlesnake/Wildewood Resort
Season 12 Episode 1217 | 26m 47sVideo has Closed Captions
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 Feedback
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A Taste of Louisiana with Chef John Folse & Co. is presented by your local public television station.
"Louisiana: Pick Your Passion" & "Visit Baton Rouge"