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 domestically to provide a ready supply of these delicious birds.
Chef Folse prepares a savory dish of Chucker, a small member of the Partridge family, simmered in red wine with rosemary, carrots, mushrooms, onions, and peppers. Next he creates Spit-Roasted Squab at Destrehan Plantation. The birds are stuffed with fresh herbs, and slowing turned over the fire until roasted to perfection.
Finally, Chef Folse serves an Asian stir-fry wrapped in lettuce leaves. Boneless, sliced Squab, quickly browns in sesame oil while mushrooms, water chestnuts, bamboo shoots, red bell pepper, and oyster sauce are added to complete the dish.