This week’s episode begins with Raccoon Sauce Piquante. The meat is boiled until tender, deboned, then added to a rich dark roux filled with onions, celery, peppers and garlic. Beef stock is incorporated and the dish is simmered for 30 minutes. Chef Folse then travels to Wildwood Resort on Toledo Bend Lake to sample Fried Rattlesnake. The meat is dredged in seasoned flour, fried to a crisp, golden brown, and served with a dipping sauce. The final recipe is Smothered Nutria. A light brown roux kicks-off the dish. The meat is then added… along with onions, celery, peppers and mushrooms. Beef stock joins the pot and a thick, hearty sauce forms to serve over pasta or rice.