A Taste of Louisiana with Chef John Folse
Medallions of Venison/Giles Island
S12 • E5 Oct 28, 2010 27m
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.
