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Rabbit / White Castle Hunting Club

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Ascension Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2010-11-18

Duration: 00:22:59

Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Falconry | Cooking (Rabbit meat) | Cooking (Game) | Hunting lodges | Gumbo (Soup) | Cooking (Oysters) | Cooking (Seafood)


  • Folse, John Host
  • Allen, Gary Producer
  • Mullenix, Matthew Guest
  • Sanchez, Zeke Guest
  • Wilkinson, Donna Performer
  • Wilkinson, Neil Performer


In this episode from the “After the Hunt” series of “A Taste of Louisiana” from November 18, 2010, Chef John Folse visits falconer Matthew Mullenix, who discusses the sport of falconry from its origins to the present day. In the studio kitchen, he prepares Pan-Fried Rabbit and continues to talk with Mullenix. Next, Chef Folse visits the White Castle Hunting Club outside of Donaldsonville, Louisiana, and cooks Smothered Rabbit with Mushrooms with guest Zeke Sanchez. Back in the studio kitchen, he prepares an Oyster, Andouille & Rabbit Gumbo and talks with Sanchez about camp cooking. Donna and Neil Wilkinson entertain the audience with live music throughout the show.