Join, Scott Leysath, one of America’s premier wild game chefs as his journey reveals how others harvest and cook some of the country’s least desirable creatures with fur, fins, feathers, spines and slime. Meet interesting people who claim to transform far-from-the-mainstream critters into delicious table fare, or maybe not. From Alaska to south Florida, Chef Leysath is the guest on this quest to hunt, fish, trap and grab some animals you might not think of eating, but he does.
On This Week's Episode
Chef Leysath joins up with a likeable Missouri local who puts him on a memorable spring snow goose hunt that’s full of surprises, one of which is that these people can’t get enough of the bird that many people call “sky carp” or “flying liver”.
After the hunt, they head south for the opening of paddlefish snagging season. What’s a paddlefish? Otherwise known as spoonbill, these creepy looking fish have skin, not scales, no bones and they’ve been around for at least 250 million years.
Great tasting to some and downright inedible to others, they’re also prized for their caviar, which, of course, Leysath has to sample along with spoonbill cooked two ways.