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:
So, you get a slimy bowfin, otherwise known as “mudfish” in the boat, now what? With San Francisco in the background, Leysath tries another new sport - poke-poling for monkeyface eels.
Like the bowfin, they don’t jump into the skillet without a fight, but it’s the only way you can have Monkeyface Eel with Thai Red Curry Sauce. Yum?