Dead Meat

EPISODES All Times ET

FEBRUARY 23 FRI - 11:00PM
FEBRUARY 25 SUN - 6:30PM
NORTH OF THE BORDER MIXED BAG
Chef Scott heads to south Texas. It's a mixed bag of four-legged critters known more for their ability to survive in this rough country than they are as table fare like; skunk pigs, tough old hares and an ugly critter that can give you leprosy.
FEBRUARY 28 WED - 12:30PM
MARCH 2 FRI - 11:00PM
WHERE THE HELL IS SWINNEY SWITCH?
Featured on "River Monsters" and weighing up to 400 pounds, the alligator gar is vicious, armor-plated and most often thought of as a "trash fish". Chef Leysath heads to Nowhere, Texas to meet up with a couple of water-worn gar anglers who go the distance to put him on this potentially inedible fighting fish. Of course, if he can catch them, he's going to want to eat them. As long as he's in the neighborhood, Leysath tries to see if he can turn gar bait into dinner at the local bar. Better get you a cold one.

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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