Venison / Guns (2011)
A Taste of Louisiana with Chef John Folse & Company
Details
Collection:LPB
Genre: Cooking
Place Covered: Creole, Cameron Parish, Louisiana, Pond, Mississippi
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 2011-04-21
Duration: 00:24:27
Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Hunting lodges | Hunting guns | Cooking (Venison) | Cooking (Game)
Contributors:
- Folse, John Host
- Allen, Gary Producer
- Lipsey, Richard Guest
- Harris, Jack Guest
- Bobby Lonero and the New Orleans Express Performer
Description
In this episode from the “After the Hunt” series of “A Taste of Louisiana” from April 21, 2011, Chef John Folse visits with Richard Lipsey, a gun expert and the owner of Oak Grove Hunting Camp in Creole, Louisiana, who discusses the history of hunting guns. In the studio kitchen, he cooks Bacon-Wrapped Deer Bombs and discusses guns as collectables with Lipsey. Next, Chef Folse visits Harriswood Plantation in Pond, Mississippi, and prepares Tenderized Deer Roast with the plantation’s owner, Jack Harris. Back in the studio kitchen, he cooks Smothered Venison Liver and Onions. Bobby Lonero and the New Orleans Express entertain the audience with live music throughout the show.