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Louisiana Wild Game Cooking (1990)

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 1990-10-25

Duration: 00:26:10

Subjects: Chefs | Cooking, American -- Louisiana style | Cooking (Duck) | Cooking (Rabbit meat) | Cooking (Okra) | Cooking (Peaches) | Pies | Perrodin, Herman | Folse, John D. | Cooking, Cajun | HUNTING | CRAWFISH | DEER | Turkeys | DUCKS | ALLIGATORS | Cooking (Game) | Food


  • Folse, John Host
  • Corrado, Kerin Photographer
  • Eaglin, Carlos Photographer
  • Flynn, Georgia Photographer
  • Kent, Chris Photographer
  • Normand, Keith Photographer
  • Simmons, Chuck Photographer
  • Able, Mike Photographer
  • Lafleur, Donna Director
  • Simmons, Chuck Director
  • Fourrier, Clay Producer
  • Perrodin, Herman Guest


In this episode of “A Taste of Louisiana” from October 25, 1990, Chef John Folse cooks Duck Cabanocy, Braised Rabbit with Pecan Rice, and Okra Stuffed Tomatoes. He also prepares French Settlement Peach Pie with guest Herman Perrodin, chef and owner of Didee’s Restaurant in Baton Rouge. This episode also includes footage of wild game hunting and crawfish trapping, including views of deer, turkey, ducks, and alligators.Host: John Folse