105 - Medallions of Venison/Giles Island - 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 Natchez, where Medallions of Venison is prepared in Kumquat Glaze - sautéed with shallots, herbs, a splash of red wine, and kumquat jam. Chef Folse concludes by mixing cuts of venison with stock and a medley of seasonal vegetables for a soothing Venison and Vegetable Soup.

Giles Island is a 9200 acre island in the Mississippi River near Natchez. Since 1992 it has been a meticulously managed private game reserve that produces some of the finest game available in the country.

Go to ShopLPB for your copy!

After The Hunt - 105 Medallions of Venison/Giles Island DVD
Privacy Policy    |    Public & EEO Reports    |    louisiana.gov    |    LPB Webmail   |    Closed Captions   |    Contact & Address
© 2015 LETA. All Rights Reserved.