Dead Meat

EPISODES All Times ET

NOVEMBER 25 SAT - 3:00AM
APALACHIOLA SQUIRREL OPENER
Take the kids out of school. We're headed upriver for the squirrel opener in Florida's "Redneck Riviera." See how the other half celebrates shooting and cooking tree rats.
NOVEMBER 27 MON - 7:00PM
NOVEMBER 30 THU - 3:30AM
WHAT'S AN EELPOUT?
Join Scott at the 33rd annual Eelpout Festival in Walker, MN. It's Mardi Gras on a frozen lake as thousands pay tribute to the ugliest, slimiest fish in the Midwest.  Some say "no thanks" to an offer of fried eelpout fillet. Others call it "poor man's lobster." So, what is it?  Leysath also gives spear fishing for pike a try.

About

Dead Meat is about finding interesting people who have a passion for making some of the ugliest critters taste delicious. They’re passionate about getting the most from the creatures and the parts of animals less eaten,” said Scott Leysath, host of Dead Meat. “The show is edgy, outrageous, funny and maybe just a little scary to those who don’t keep a freezer full of pythons, sea cucumbers or rodents. Think ‘Swamp People’ meets Anthony Bourdain. I just hang out with others who make the assumption that, ‘If it’s worth killing, it’s worth eating.” Alaska’s not just for trophy hunters. Although there are plenty of big animals to hunt here, those who prefer to live off the land as much as possible don’t leave much behind. As it turns out, deer tongues, necks and shanks, as well as diver ducks, are exceptional eating. Far too many hunters waste some very edible wild game parts. These Alaskans eat MORE of what they kill and maybe you should too. Hey, meat’s just meat…right? When the snow falls, Sitka, AK hunters cruise the shoreline by boat, looking for the familiar outline of smallish Sitka deer against the banks. The area isn’t known for trophy-sized bucks, although a few are taken by those willing to pass on the small ones. Most people are looking to fill their freezers, not hang horns on the wall. Many of the late-born deer don’t make it past the winter so it’s common for the locals to shoot ‘em and eat ‘em…and not just the better cuts. Deer tongue tacos anyone?

Host & Bios

Scott Leysath

Scott Leysath

Scott Leysath, aka The Sporting Chef, has traveled the country for the past 20 years, sharing his own brand of fish and game cookery with anyone willing to try a bite. Along the way, he’s worked beside some of America’s best restaurant chefs, but it’s the “real people” who hunt and cook creatures outside the realm of mainstream cuisine that interest Chef Leysath. He’s a hunter, angler, chef and “regular guy” outdoorsman who hits the roads less traveled for a glimpse at how his people hunt, fish, gather, trap and snare their catch and, of course, how they cook it.

Photos

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