EPISODES All Times ET

OCTOBER 24 FRI - 11:30AM
OCTOBER 25 SAT - 3:30AM
NOW THAT'S A TASTY BURGER!
With all that ground antlered game in your freezer, you could use a couple of ideas on what to do with it. Leysath makes two unique venison burgers and explains his philosophy for why your ground deer could use a little help. Stacy Harris prepares another fantastic venison dish, Tiffany Haugen gets grounded, Tommy Gomes cooks yellowtail, Alan Clemons relieves your pain and suffering, Cee Dub has got some hot coals and Buddy's smoking something.!
OCTOBER 26 SUN - 7:00AM
SCOTCH & SALMON
Chef Scott discusses salmon farming and then prepares salmon with a scotch-infused sauce. Fred Eichler breaks down an elk in record time, Jana Waller cooks wild turkey, Melissa Bachman's got a hot tip, Cee Dub does breakfast, John McGannon ages deer and Buddy fries something!

Host & Bios

Scott Leysath

Scott Leysath

From a strong foundation as a restaurateur and corporate restaurant chain VP, Chef Leysath has built a reputation as one of the leading experts in fish and game cookery. Leysath began his TV cooking career on both sides of the camera in 1998 on HGTV’s “Home Grown Cooking.” A few years later, he became a permanent fixture on outdoor TV with the original “Sporting Chef” TV show. Chef Scott is a cookbook author, columnist, speaker and the Cooking Editor for Ducks Unlimited Magazine.

Leysath lives in northern California, but spends a considerable amount of time on the water and in the woods, hosting TV shows, conducting fish and game seminars and making personal appearances.

About

You brought it home, now what? Find out how to transform anything with fur, fins and feathers into delicious table fare in what’s been called “the fastest half-hour on outdoor television.” Veteran wild game cooking expert Scott Leysath leads a pack of professional and home chefs, cookbook authors and outdoor experts on a quest to discover the best recipes, tips and techniques that will make the most of your fish and game from the field to the table. Each week, Chef Leysath is joined by an engaging and diverse group of contributors from award-winning fine dining chefs to down home rednecks. From trophy antlered game to a cooler full of catfish, The Sporting Chef shows the way to make it all taste great.

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