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Speckled Belly Goose / Oak Grove Hunting Club

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Creole, Cameron Parish, Louisiana, Calcasieu Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2011-02-17

Duration: 00:24:21

Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Cooking, Cajun | Cooking, Creole -- Louisiana style | Cooking (Goose) | Cooking (Game) | Hunting lodges | Casserole cooking


  • Folse, John Host
  • Allen, Gary Producer
  • Lipsey, Richard Guest
  • Goodloe, Randy Guest
  • Those Oliviers Performer


In this episode from the “After the Hunt” series of “A Taste of Louisiana” from February 17, 2011, Chef John Folse prepares three dishes featuring Speckled Belly Goose. First, he visits Oak Grove Hunting Club in Creole, Louisiana, and meets with owner Richard Lipsey, who discusses the history of the club dating back to the 1930s. In the studio kitchen, he cooks Asian-inspired Goose Kabobs and continues to discuss the club with Lipsey. Next, Chef Folse visits Canard Sauvage Hunting Lodge in Calcasieu Parish, Louisiana, and prepares Goose and Rice Casserole with Randy Goodloe. Back in the studio kitchen, he cooks Roasted Goose with Dark Cherries as he discusses geese varieties and the role of the camp cook with Lipsey and Goodloe. The band Those Oliviers entertain the audience with live music throughout the show.