After the Hunt with Chef John Folse (2010) is a documentary web series in English. On MovieLinkBD: full story, cast, ratings, season & episode guide, official trailer and where to watch After the Hunt with Chef John Folse online in HD.
Cast & Crew
After the Hunt with Chef John Folse — Series Details
| First Air Date | 2010-09-23 |
| Seasons | 1 |
| Episodes | 26 |
| Genre | Documentary |
| Language | English |
| Status | Ended |
After the Hunt with Chef John Folse — Episode Guide
Season 1
- E1: Creole-Braised Wood Duck/Grande View Lodge (2010-09-23) — In this episode Chef Folse highlights Teal and Wood Duck, two of the most highly prized game ducks for cooking in Louisiana. He prepares a mouthwatering favorite, Smoked Teal and A
- E2: Cajun-Fried Alligator Tail/LaBranche (2010-09-30) — This week Chef Folse entices viewers with a variety of tasty dishes made from the Alligator that includes a sizzling hot Alligator Sauce Piquante, and a platter of golden brown per
- E3: Pan Fried Quail/Covey Rise (2010-10-07) — This week, Chef Folse prepares a delectable Roasted Quail smothered in a succulent Fig & Garlic Sauce. He also prepares an appetizing Pan Fried Quail with a savory Cream Sauce, and
- E4: Louisiana Mallards/Canard Sauvage (2010-10-14) — One of the most interesting techniques used by hunters in the pursuit of wild game is the art of calling. Chef Folse explores the history of bird calls as he prepares Duck & Turnip
- E5: Medallions of Venison/Giles Island (2010-10-28) — This week Chef Folse creates delectably tender Sausage-stuffed Venison Hearts braised with garlic, onion, and celery. Then viewers are taken to Giles Island, a private reserve near
- E6: Teal Duck/Buckley’s Camp (2010-11-04) — This week Chef Folse prepares Braised Duck in Thai Red Curry, then travels to Buckley’s Camp near White Castle to create a luscious stuffed teal simmered in red wine and duck stock
- E7: Spit Roasted Squab/Destrehan Plantation (2010-11-11) — This week 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 dom
- E8: Smothered Rabbit with Mushrooms/New Hope Plantation (2010-11-18) — This week Chef Folse provides viewers with a look at the art of Falconry. This intriguing method of hunting small game is regulated by the Louisiana Department of Wildlife and Fish
- E9: Roasted Wild Turkey with Stuffing/Giles Island (2010-11-25) — This week Chef Folse introduces the viewer to the art of Taxidermy where the quality of the finished piece depends on not only the skill of the taxidermist, but also the hunter's t
- E10: Frog Legs Provencale/Henderson Swamp (2011-01-06) — From the ancient Aztecs to as far as Eastern Europe, frog legs have been eaten for centuries. Though no longer farmed for consumption, Rayne, Louisiana, the Frog Capital of the Wor
- E11: Goose Cacciatore/White Lake Lodge (2011-01-13) — A gun dog is a hunter’s best friend. It is believed that tamed wolves were the first animals to aid man in the hunt, and the hunting dogs of today have been developed into a truly
- E12: Turtle Soup/Commander’s Palace (2011-01-20) — This week Chef Folse prepares Snapping Turtle – a rare delicacy that boasts seven different flavors of meat. The first recipe, Turtle Sauce Patot (with potatoes) begins with a dark
- E13: Grilled Beaver/Lewis & Clark (2011-01-27) — This week Chef Folse cooks some of the exotic game that Louis & Clark first encountered during their Corps of Discovery journey. He begins with a Black Bear Pot Roast topped with c
- E14: Dove Breast Delight/The Duck Camp (Buckley Kessler – White Castle) (2011-02-03) — This week Chef Folse prepares Dove. After rubbing salt and pepper into the dove breasts, they’re browned (for that caramelized flavor) in butter-flavored oil. They’re then placed i
- E15: Roast of Wild Boar/Cochon de Lait Festival (2011-02-10) — This week Chef Folse begins with spice-rubbed tenderloin of boar… that’s basted with fresh peach BBQ sauce, then grilled to perfection. Next, he travels to White Oak Plantation for
- E16: Speckle Belly Goose Casserole/Oak Grove Hunting Club (2011-02-17) — This week Chef Folse prepares Speckled Belly Geese. The first recipe is Asian Barbecued Goose Kebabs – a tribute to the Asian culture in Louisiana. A combination of hoisin, plum an
- E17: Rattlesnake/Wildewood Resort (2011-02-24) — 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. Bee
- E18: Baked Goose/Building a Pirogue (2011-04-07) — Goose is the main ingredient as Chef Folse prepares Baked Goose Holly Beach, Goose Jerky and Goose Bratwurst with Beer & Mustard. He also visits Keith Felder and Jules Lambert of D
- E19: Smothered Squirrel/Lockport Boat Museum (2011-04-14) — Chef Folse prepares squirrel Jambalaya and Goose Jerky and visits the Boat Museum in Lockport, Louisiana.
- E20: Venison Rolled Roast/Guns (2011-04-21) — Chef Folse prepares Deer Bombs, Venison Rolled Roast and Venison Liver with Onions and visits with gun experts Richard Lipsey and Richard Waguespack.
- E21: Venison Sauce Piquant/Hunting Castles & Camps (2011-04-28) — Chef Folse visits hunting camps in Gueydan, Morgan City, White Castle and Creole, Louisiana. The menu includes Venison Wiener Schnitzel, Venison Sauce Piquante and Oven-barbecued V
- E22: Smoked Duck Ham/Decoys & Carvers (2011-05-05) — The duck decoy champions of the Brunet family are the special guests. Chef Folse also prepares Smoked Duck Ham and Old Woman Down the Bayou Poule Cassoulet.
- E23: Woodcock & Snipe Pate/Grand Slam Hunting (2011-05-12) — Chef Folse travels to the Grand Slam Hunting Camp and visits with Perry Segura. .He prepares Fried Woodcock with Gravy. Woodcock & Snipe Pate and Uncle Paul’s Braised Woodcock.
- E24: Roasted Leg of Venison Bayou Blue/Knives (2011-05-19) — Chef Folse prepares Venison Osso Buco, Roasted Leg of Venison Bayou Blue and Venison Round Steak Terre-Aux-Boeuf and visits with knife collector Mike Worley.
- E25: Roasted Pheasant with Red Cabbage/Camouflage Clothing (2011-05-26) — The menu includes Wild Rice & Pheasant Soup Roasted Pheasant with Red Cabbage and Pheasant, Tomatoes & Pine Nuts. He also talks about hunting clothes with Jim Brown and David Reyne
- E26: Marinated & Smoked Wild Hog/Sources of Wild Game (2011-06-02) — Chef Folse prepares Wild Boar & Kraut Casserole. Chorizo Stuffed Loin of Wild Boar and Barbecue Pulled Wild Boar Sandwiches.
Frequently Asked Questions
How many seasons does After the Hunt with Chef John Folse have? 1 season(s) with 26 episodes.
Where can I watch After the Hunt with Chef John Folse? See the Where to Watch section above for current streaming options.
