This week Chef Folse provides viewers with a look at the art of Falconry. This intriguing method of hunting small game is regulated by the Louisiana Department of Wildlife and Fisheries, which provides licensing and permits for some 100 falconers in the state. The first recipe featured is Breaded Rabbit Mullinex. This crispy pan-fried rabbit skillfully seasoned with basil, thyme, tarragon and garlic powder. New Hope Plantation sets the stage for Smothered Rabbit with Mushrooms. The rabbit is quickly browned, then onions, celery, bell pepper, garlic and tomatoes are incorporated. Mushrooms, rabbit stock and bay leaves complete the mixture and is slowly simmered until tender and delicious. Chef Folse concludes with an all-time camp favorite, Rabbit, Oyster, and Andouille Gumbo. The dark chocolate-colored roux is joined by okra, onion, celery, bell pepper, garlic and bay leaves. The rabbit and andouille are added and cooked thoroughly. Oysters finish off the dish.