SACRAMENTO, Calif. – – -(Ammoland.com)- Continuing this season on The Sporting Chef presented by Camp Chef with Scott Leysath exclusively on Sportsman Channel, Chef Leysath breaks away from the kitchen and spends some time in the field, plus continues to share his grilling ‘hacks’ for anything with fins or fur and of course, more “Sporting Friends” guests offer their advice for making the best meal out of any wild game.
Tune in for The Sporting Chef on Sportsman Channel Sundays at 12:30 p.m. ET.
To learn more about what’s on the grill this season, visit, http://www.thesportsmanchannel.com/shows/the-sporting-chef/
This season, Leysath joins up with California Waterfowl Association for a veteran’s hunt on Grizzly Ranch, located in the heart of California’s Suisun Marsh. He also hooks up with his buddy, Barry Bales, longtime bass player for Alison Krauss and Union Station, for a three-day wild pheasant hunt in sub-zero South Dakota. It’s the annual “Pickin’ and Pluckin’” event for Bales and his bluegrass buddies who donate their talents to a special fundraising event in Huron. While at Hitchcock’s Ringneck Retreat, Leysath will demonstrate how to prepare pheasant without ever touching a can of cream of mushroom soup or a slow-cooker.
“I really like the cooking thing, but really, I’d rather be out shooting birds than cooking them. Which is why if I had to choose between cooking pheasants or hunting wild South Dakota birds over working dogs, well, I can always order a pizza,” said Chef Scott Leysath.
Back in the kitchen, Leysath will show how to make deer shanks into fall-off-the-bone deliciousness. He’ll spend the day with his favorite butcher to show viewers the right way to butcher a deer. Other dishes this season include Wild Boar Chile Colorado, Duck Gumbo, Game Sausage, Striped Bass, Best Venison Backstrap, Boar BLT, Deer Burgers, Sea Bass and much more from the show’s team of experts.
The Sporting Chef is a collaborative effort among some of the nation’s best chefs, home cooks, camp cooking pros and outdoor experts. Melissa Bachman, Jana Waller, David Draper, Stacy Harris, Tiffany Haugen, John McGannon, Tommy Gomes, Julie McQueen, Daniel Lee Martin, Butch “Cee Dub” Welch and dozens of other co-hosts make the show what has been called “the fastest half-hour on outdoor TV.”
“Whether your style of cooking leans more towards great outdoor grilling and smoking or something a bit more refined, Sporting Chef has you covered,” commented Leysath. “Our fast-paced segments are aimed at inspiring our viewers to try a few new ways to cook their fish and game. Of course, you can always wrap it in bacon, but we’d really like you to try something new.”
The Sporting Chef, hosted by Scott Leysath, leans on Leysath’s 25-year career as a fish and game chef, along with some of the outdoor industry’s most-talented and innovative experts on the topics of fish and game preparation, outdoor cooking, camping, harvested game handling and storage. The show offers outdoor programming in a fast-paced magazine format covering a variety of topics from stuffing quail with rabbit-rattlesnake sausage to local game feeds to finding out whether farmed salmon is a good thing for our bodies or the environment.
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