Main Course
From www.Tabasco.com for Tabasco brand Pepper Sauce. Courtesy of Louisiana Cookin' Magazine.
Courtesy of Louisiana Cookin' Magazine.
The Savvy Gourmet, New Orleans, LA. Courtesy of Louisiana Cookin' Magazine.
Passionate Platter, Slidell, LA. Courtesy of Louisiana Cookin' Magazine.
From After the Hunt: Louisiana’s Authoritative Collection of Wild Game and Game Fish Cookery by Chef D. John Folse, CEC, AAC. Courtesy of Louisiana Cookin' Magazine.
Courtesy of Louisiana Cookin' Magazine.
Christine Briede, New Orleans, LA. Courtesy of Louisiana Cookin' Magazine.
Compliments of Aaron Burgau
Courtesy of Louisiana Cookin' Magazine.
Courtesy of Louisiana Cookin' Magazine.
Sweet spice--it's a good combination. That's what this is all about. a blend of the cooking approaches of the Creole and the European cuisines.
Randol’s, Lafayette, LA. Courtesy of Louisiana Cookin' Magazine.
2 whole, trimmed venison backstraps, rolled out 1/4-inch thick
1 quart milk
3 teaspoons Frank Davis Wild Game seasoning
1 pound Velveeta cheese
1 10-ounce can Rotel tomatoes
with diced chilies
2 pounds thinly sliced lean bacon
1/2 cup thinly sliced green onions
8 cloves fresh garlic, minced
Compliments of Chef Jack Martinez of Dickie Brennan’s Steakhouse featured in 86 Recipes: New Orleans edited by Lorin Gaudin.
Courtesy of Louisiana Cookin' Magazine.
Compliments of the Crescent City Farmers Market and Chef David Bockstruck of Martin Wine Cellar
