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  • Sweet Tea-Brined Duck Salad

    Sweet Tea-Brined Duck Salad

    Two things are certain in the South: the summer days are hot and everyone loves sweet tea. This refreshing salad with sweet tea brine, cane syrup vinaigrette and roasted duck breast is perfect for satisfying every southerner’s “sweet tea tooth” while providing some relief from the sweltering heat!

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    Two things are certain in the South: the summer days are hot and everyone loves sweet tea. This refreshing salad with sweet tea brine, cane syrup vinaigrette and roasted duck breast is perfect for satisfying every southerner’s “sweet tea tooth” while providing some relief from the sweltering heat!

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  • Grilled Quail in Spicy Bacon Butter Sauce on Stone-ground Grits

    Grilled Quail in Spicy Bacon Butter Sauce on Stone-ground Grits

    Quail has become the most popular “game” meat available in grocery stores. It seems the light, delicate flavor of this particular bird allows the cook to choose countless recipes when preparing. This simple grill dish is perfect as an hors d’oeuvres or a topping on an interesting salad.

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    Quail has become the most popular “game” meat available in grocery stores. It seems the light, delicate flavor of this particular bird allows the cook to choose countless recipes when preparing. This simple grill dish is perfect as an hors d’oeuvres or a topping on an interesting salad.

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  • Carmelized Onion and Duck Confit Pizza

    Carmelized Onion and Duck Confit Pizza

    Although there are thousands of pizza shops in town, making a pizza at home can be simple and fun. I love nothing more than using a combination of wild game to create a hunters pizza during game season.

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    Although there are thousands of pizza shops in town, making a pizza at home can be simple and fun. I love nothing more than using a combination of wild game to create a hunters pizza during game season.

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  • Venison Osso Buco

    Venison Osso Buco

    The Italians brought the famous veal osso buco to Louisiana from Milan. In Bayou Country, venison shank was substituted for the traditional veal and this wonderful dish was created.

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    The Italians brought the famous veal osso buco to Louisiana from Milan. In Bayou Country, venison shank was substituted for the traditional veal and this wonderful dish was created.

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  • Roasted Goose

    Roasted Goose

    South Louisiana is a haven for game birds, which may be one reason the state is known as Sportsman’s Paradise. Canadian and specklebelly geese are found by the thousands in the marshlands. This dish calls for a domestic goose, but feel free to use any wild species.

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    South Louisiana is a haven for game birds, which may be one reason the state is known as Sportsman’s Paradise. Canadian and specklebelly geese are found by the thousands in the marshlands. This dish calls for a domestic goose, but feel free to use any wild species.

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  • Rabbit Sauce Piquante

    Rabbit Sauce Piquante

    Sauce piquante, or “peppery sauce”, is a stew-like dish of French origin in Louisiana. It can be made with seafood, domesticated meats or wild game. Tomato is added to the dish to give it a slight rusty color. Although called “peppery”, the sauce has just the right touch of spice.

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    Sauce piquante, or “peppery sauce”, is a stew-like dish of French origin in Louisiana. It can be made with seafood, domesticated meats or wild game. Tomato is added to the dish to give it a slight rusty color. Although called “peppery”, the sauce has just the right touch of spice.

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  • Roasted Teal Ducks

    Roasted Teal Ducks

    Air date: November 22, 2016. Source: Chef John Folse.

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    Air date: November 22, 2016. Source: Chef John Folse.

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  • Duck and Andouille Gumbo

    Duck and Andouille Gumbo

    Almost every species of wild game in Louisiana has been used in the creation of gumbo. Because most Cajun men were hunters and trappers, it is not surprising that wild duck and smoked andouille were often used. Many times hunters staying at Reid-Toerner House in Lake Charles, La., will contribute wood ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.

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    Almost every species of wild game in Louisiana has been used in the creation of gumbo. Because most Cajun men were hunters and trappers, it is not surprising that wild duck and smoked andouille were often used. Many times hunters staying at Reid-Toerner House in Lake Charles, La., will contribute wood ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.

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  • "Clean the Freezer" Chili

    "Clean the Freezer" Chili

    There is so much debate about the origin of chili, but the use of game as the main ingredient as seen in this recipe, originated in a convent of nuns in Texas back in the 1800s. With so many hunters here in the bayou state, there is no better dish than this one to clean the freezer of last year’s hunt right before the upcoming season.

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    There is so much debate about the origin of chili, but the use of game as the main ingredient as seen in this recipe, originated in a convent of nuns in Texas back in the 1800s. With so many hunters here in the bayou state, there is no better dish than this one to clean the freezer of last year’s hunt right before the upcoming season.

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  • Cajun Two-Step

    Cajun Two-Step

    Sausages have always been a very important part of Cajun and Creole cooking. Sausage makes use of the trimmings and pieces left over from butchering animals. In addition, tougher cuts of meat are excellent when ground for sausage. With the ample supply of wild game, seafood and pork in Cajun Country, a combination of meats are often used to make sausage.

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    Sausages have always been a very important part of Cajun and Creole cooking. Sausage makes use of the trimmings and pieces left over from butchering animals. In addition, tougher cuts of meat are excellent when ground for sausage. With the ample supply of wild game, seafood and pork in Cajun Country, a combination of meats are often used to make sausage.

    More >>
  • French-fried Frog Legs with Asian Dipping Sauce

    French-fried Frog Legs with Asian Dipping Sauce

    Thursday, May 12 2016 12:27 PM EDT2016-05-12 16:27:54 GMT

    Air date: May 12, 2016. Source: Chef John Folse. 

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    Air date: May 12, 2016. Source: Chef John Folse. 

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  • Pan-sauteed Frog Legs in Shrimp Chive Cream

    Pan-sauteed Frog Legs in Shrimp Chive Cream

    Tuesday, May 10 2016 1:03 PM EDT2016-05-10 17:03:45 GMT

    Air date: May 10, 2016. Source: Chef John Folse.

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    Air date: May 10, 2016. Source: Chef John Folse.

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  • Alligator Wiener Schnitzel

    Alligator Wiener Schnitzel

    Thursday, October 9 2014 11:09 AM EDT2014-10-09 15:09:03 GMT
    Not only is this dish a fantastic entrée, it also makes a great appetizer. You might try it for breakfast topped with 2 eggs and served between 2 slices of toasted white bread. It is an explosion of flavor!More >>
    Not only is this dish a fantastic entrée, it also makes a great appetizer. You might try it for breakfast topped with 2 eggs and served between 2 slices of toasted white bread. It is an explosion of flavor!More >>
  • Smothered Wild Boar Sausage In Apple Cider

    Smothered Wild Boar Sausage In Apple Cider

    Tuesday, October 7 2014 6:30 PM EDT2014-10-07 22:30:56 GMT
    Early settlers found wild apple trees growing in Louisiana and often made wine with the fruit or included it in recipes. This sausage, created in central Louisiana, is flavored with apples and cider.More >>
    Early settlers found wild apple trees growing in Louisiana and often made wine with the fruit or included it in recipes. This sausage, created in central Louisiana, is flavored with apples and cider.More >>
  • Tail Gator Balls In Spicy Sauce

    Tail Gator Balls In Spicy Sauce

    Prep Time: 1 Hour Yields: 35–45 Meatballs Comment: Most of us love hot and spicy food! Although this recipe may look a lot like your last chafing dish of Swedish meatballs, you better step back and thinkMore >>
    A savory brown gravy over these meatballs will allow for a perfect slider or po'boy. A rich tomato sauce is perfect should you wish to serve over pasta, your choice.More >>
  • Wild boar and Brats Burger with Caramelized Onion Relish

    Wild boar and Brats Burger with Caramelized Onion Relish

    Prep Time: 30 Minutes Yields: 6–8 Servings Comment: Tired of the same old boring burgers? During this game season, how about throwing a curve ball toward the pit with this unique wild boar or pork andMore >>
  • Creole-Braised Gator Legs

    Creole-Braised Gator Legs

    Prep Time: 3 and 1/2 Hours Yields: 4 Servings Comment: Country Boy Gator in Eunice, La. is a unique supplier of alligator meat. Not only do they sell gator legs, plain and marinated, they also sellMore >>
  • Frog Legs Provencal

    Frog Legs Provencal

    Prep Time: 30 Minutes Yields: 6 Servings Comment: Provençale refers to the style of cooking from the South of France bordering the region of Provence on the Mediterranean Sea. Tomatoes smothered inMore >>
  • Loin of Venison with Blackberries Over Mixed Greens

    Loin of Venison with Blackberries Over Mixed Greens

    Prep Time: 45 Minutes Yields: 4-6 Servings Comment: In this dish, blackberries can be replaced with raspberries. Fresh berries are preferable but dried or frozen ones can also be used to substitute.More >>
  • Chef Folse's Fried Curried Frog Legs

    Chef Folse's Fried Curried Frog Legs

    Delicious Indian twist to a Cajun favorite!More >>
  • Spicy Venison Meatballs

    Prep Time: 2 Hours Yields: 8-10 Servings Comment: Often, when cooking venison, making tender meatballs can be an especially tricky task. This recipe will teach you the secret to making juicy, tenderMore >>
  • Chef Folse's Fried Gator Tail

    Chef Folse's Fried Gator Tail

    Prep Time: 1 Hour Yields: 4-6 Servings Comment: Fried seafood and wild game are essential parts of bayou camp culture. At fishing camps around the state, hunters stand over the fry pot exchanging recipesMore >>
  • Chef Folse's Alligator Sauce Piquante

    Chef Folse's Alligator Sauce Piquante

    Prep Time: 2 and 1/2 Hours| Yields: 6 Servings Comment: This recipe proves the point that in Cajun Country anything can go into a sauce piquant pot. In this spicy sauce, it is recommended that you useMore >>
  • Chef Folse's Frog Legs Provencal

    Chef Folse's Frog Legs Provencal

    PREP TIME: 30 minutes SERVES: 6 COMMENT: When I was growing up on the bayous of South Louisiana, I thought frog legs were by far the greatest delicacy to come out of the swamp waters. Today, I knowMore >>
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