EPISODES All Times ET

FEBRUARY 27 FRI - 4:30AM
COMFORTABLY YUM
"This week's show is all about comfort foods. Scott Leysath makes a fall-off-the-bone Sika Deer Roast and Smoked Salmon Mac N' Cheese. Fred Eichler goes bobcat hunting, Stacy Harris makes meatballs, Tiffany Haugen talks about butchering, Melissa Bachman's on the range, Cee Dub's got dessert and Buddy's got crabs."
MARCH 1 SUN - 12:30PM
MARCH 6 FRI - 4:30AM
EYE OPENER
"It's breakfast in The Sporting Chef kitchen. Leysath takes on more than even he can chew with Corned Venison Hash, Wild Boar Sausage, Walnut and Cranberry Pancakes and Fully Loaded Breakfast Burrito. Also, John McGannon, Tiffany Haugen, J D Richey, Cee Dub, Stacy Harris and Buddy."

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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