The Sporting Chef
Join Scott Leysath and experts as they transform wild game into delicious fare. From trophy antlered game to catfish, discover great recipes and tips.
Duck Primer
Chef Leysath's pro tips for delicious duck include Hank Shaw's Duck Breakdown, easy charcoal lighting, food truck cooking, quail deboning, fish and game packaging, redneck ceviche, Pellet Stove and Smoker for better taste.
Venison Stir-Fry
Enjoy Scott Leysath's "Crunchy Venison Stir-Fry" – a crispy, sweet, spicy, and sour delight. Learn about shrimp vs. prawns, camp meal prep, canned venison, sweet potato venison dish, and mushrooms with Buddy T.
Fast, Hot, and Fishy!
Camp Chef's Artisan Pizza Oven works magic on Elk Backstrap and Coho Salmon. Tommy Gomes tackles a Leopard Shark, Chef Chris Logan shares grouper wisdom, Cee Dub's cast iron cure, and Buddy's prehistoric fish encounter.
Burnt Fish
Chef Leysath blackens salmon, Stacy Harris grinds venison, NSCR Chef Lisa Freeman cooks fish in a truck, Alan Clemons gets creative, Chef Valdez browns butter, Cee Dub rescues a Dutch oven, and Buddy explores Italian cuisine.
Big Pot-O-Stew
Make an easy Dutch oven meal with duck and goose, Hank Shaw sears duck breast, Alan Clemons explains duck behavior, Stacy Harris discusses rubs, Chef Logan cooks cabrilla, Cee Dub creates wild turkey soup, and Buddy prepares gizzards.
Now That's a Tasty Burger!
Leysath crafts unique venison burgers, Stacy Harris cooks venison, Tiffany Haugen gets creative with ground venison, Tommy Gomes cooks yellowtail, Alan Clemons offers relief, Cee Dub handles hot coals, and Buddy smokes something.
Not Your Average Pizza
Leysath fast-bakes fish and game pizzas, Stacy Harris cooks Venison Bourguignonne, Tiffany Haugen prepares bear two ways, Alan discusses jugs, Cee Dub crafts Feral Hog Green Chili Stew, and Buddy makes dessert.
One Fish, Two Fish
Leysath cooks California halibut and Sesame Crusted Ahi Tuna, Chef Jenn handles spiny sculpin, JD Richey secures salmon eggs, Tommy cooks cabrilla, and Buddy smokes corvina.
Scallop Showdown
Chefs Leysath and Logan cook scallops, Tiffany Haugen makes a deer neck edible, Stacy Harris explains why she loves lemons, Cee Dub pops his pepper poppers into the Smoke Vault and Buddy makes sushi out of a big, ugly fish that's not known.
Little Smokies
Hank Shaw poaches quail legally, Leysath smokes them. Chef Miguel Valdez shares a simple halibut recipe. Jamie Susslin uses bacon on duck breasts. Alan Clemons mends fences. Cee Dub offers money-saving tips, and Buddy enjoys summer sausage.
Yellowtail Times Two
Super fresh yellowtail gets the chef's treatment from Leysath, Tommy Gomes removes the bloodline, Jamie Susslin prepares salmon crepes, Stacy Harris stuffs a venison loin, Alan Clemons gets rattled about something and Buddy makes a stinky concoction.
Dutch Oven Cook-Off
Leysath explores a cast iron competition, Hank Shaw cooks a bunny, Alan Clemons shares life-saving tips, Chris Logan cooks with a challenging ingredient, Stacy Harris revives root vegetables, and Buddy smokes deer ribs.
Punt and Pull
Leysath hunts and cooks pheasants with Hi Mountain Seasoning's Hans Hummel. Save money with a joint solution, Chef Juan Santos cooks duck tacos, Jamie Susslin prepares tenderloin, and Buddy T shows how to bring doves lower.
Backstrap Blues
Chef Scott cooks tender venison, McGannon's got sliders, Michele Eichler cooks elk hearts, Alan Clemons helps you spot, Stacy has venison tips, Cee Dub's got a surprise in a bun and Chad Toepfer skins a rabbit - quick like!
Scotch & Salmon
Chef Scott discusses salmon farming and prepares scotch-infused salmon. Fred Eichler breaks down an elk, Jana Waller cooks wild turkey, Melissa Bachman has a hot tip, Cee Dub does breakfast, John McGannon ages deer, and Buddy fries something.
Feeding Frenzy
Leysath takes in a Sacramento, California Game Feed. Hank Shaw makes antelope heart schnitzel, Melissa Bachman has some great info, Stacy Harris deals with the chickens, Cee Dub makes rib-stickin' cuisine, Miguel Valdez cooks shrimp and Buddy goes green.
Upscale Quail
Leysath prepares Stuffed Quail with Rabbit-Rattlesnake Sausage Stuffing. Michele Eichler makes cheesesteak, John McGannon on coolers, Melissa Bachman warms you up, Cee Dub's got cornbread and Buddy does something with shrimp.
Venison on a Stick
Leysath grills venison skewers two-ways with different dipping sauces and marinades. Michael David Winery and Tiffany Haugen cooks salmon. Hans and Cee Dub make big game sausage, Melissa lends a hand, John McGannon on spices and Buddy on slaw.
Beauty & the Beast
Scott is joined by co-host Stacy Harris, preparing her go-to recipes. Hank Shaw cooks goose gizzards, Tiffany Haugen smokes salmon, Melissa Bachman shares a hog hunting tip, John McGannon does the math, and Buddy T makes Swamp Dip.
Trout with Attitude
Leysath grills trout with tons of flavor, Hank Shaw has crispy skin, Stacy Harris is in the kitchen, Tommy Gomes on shrimp, Cee Dub's got panfish, Melissa Bachman goes scouting and Buddy T gets "microzapped."
Fish Cakes
Leysath: "When in doubt, make fish cakes." McGannon infuses duck, Hans and Cee Dub make jerky, Bachman shares bowhunting tips, Harris smokes turkey, Valdez prepares scallops, and Buddy creates something special.
Collaboration Kitchen
Leysath is guest chef at San Diego's Collaboration Kitchen, creating 5 dishes. McGannon dry ages duck, and Hans, Cee Dub make Snackin' Sticks. Plus, Bachman, Harris, and Buddy T join in.
Giving Back
Melissa Bachman joins Chef Leysath and a great group of volunteers for a July 4th Salmon Feed at the Great Lakes Naval Station near Chicago. Also, McGannon on pheasant, blind snacks, Stacy Harris, Buddy T and Cee Dub.
