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.