APRIL 18 SAT - 6:30AM
Leysath prepares Stuffed Quail with Rabbit-Rattlesnake Sausage Stuffing. Michele Eichler makes cheesesteak, John McGannon on coolers, Melissa Bachman warms you up, Cee Dub's got cornbread and Buddy does something with shrimp!
APRIL 19 SUN - 12:30PM
APRIL 24 FRI - 4:30AM
APRIL 25 SAT - 6:30AM
Leysath says, "When in doubt, make fish cakes." John McGannon makes Citrus and Ginger Infused Duck, Hans and Cee Dub make jerky, Melissa Bachman has a tip for bowhunters, Stacy Harris brines and smokes wild turkey breast, Chef Valdez prepares scallops and Buddy makes something special.!

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.


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.