Series Description
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 Wednesday's Episode
It looks like Chef Leysath doesn’t mind eating reptiles, but hunting for rattlers really isn’t his thing. After the hunt, Leysath checks out the Den of Death at an Oklahoma rattlesnake festival and discovers that there’s more than one way to cook a snake.

While waiting for the warmer snake hunting weather, he tries to do his part to reduce the population of the state’s destructive wild hogs and learns the easy way to cook them.  

On Sunday's Episode
Put away your preconceived notions about what you think about California. Dead Meat heads to Chef Leysath’s backyard, the Sacramento/San Joaquin Delta, in search of winged animals rarely seen on anyone’s menu. He joins up with some of his friends who put the drift on mud hens.

Yep, mud hens, coots...call them what you will, but most folks who say they wouldn’t eat them, just haven’t given them a fair shake. Scott enlists the help of a legendary Delta eatery to cook them up right. And then there are the barn pigeons, better known for what they leave behind than what they can do for dinner.