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Find out why Louisiana is truly a Sportsman’s Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the latest A Taste of Louisiana with Chef John Folse & Company series called After the Hunt. This is the 12th collaboration between LPB and Folse with all 11 of the previous series airing on public television stations around the country. Previous series have spotlighted Louisiana’s fairs and festivals, plantations and bed and breakfasts. The last two series highlighted Louisiana’s food heritage and the seven nations who have influenced Louisiana cuisine over the last four centuries.
The wild game recipes featured in the 26-part series are taken from Folse’s popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.
Ingredients:
1 (6–8 pound) wild boar shoulder, rack or backstrap
1 cup Worcestershire sauce
1 cup soy sauce
2 tsps minced garlic
1 tsp dry mustard
¼ cup olive oil
½ cup red wine
juice of 2 limes
juice of 2 lemons
2 cups orange juice
1 tbsp cracked black pepper
1 tbsp chopped rosemary
1 tbsp chopped sage
1 tbsp chopped cilantro
Method:
In a large bowl, mix all ingredients except boar. Cover and let rest 1–2 hours to allow flavors to marry. Place boar shoulder in a large pan and top with marinade, rubbing well into meat. Cover and refrigerate 4–6 hours. Remove meat from marinade, reserving marinade. Prepare a smoking pit or electric smoker to a temperature of 250°F–300°F or according to manufacturer’s directions, using Mesquite and Pecan woods. Smoke pork shoulder for 3–4 hours or until internal temperature reaches 165°F, basting every 30 minutes with reserved marinade. If using a rack or a backstrap, cook to an internal temperature of 135–138°F for medium-rare, or to desired doneness. When done, the meat should pull away from the bone easily. Slice and serve boar with your favorite rice or bread dressing.
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