Chef Scott gives his take on how to best handle your antlered game. On the menu, Hi Mountain Venison Sliders, Susie and Stacy‚Äôs meatballs, John‚Äôs mushrooms, Nick Brune‚Äôs ‚ÄúEverything‚Äù Salmon and Buddy‚Äôs little buddy.
Chef Scott Leysath gets to sit back and relax and let some of Huntsville, Alabama's finest chefs cook for him.
Chef Scott does his thing with some super-fresh fish from Catalina Offshore Products.
Chef Scott Leysath gets to shoot some ducks with his friends in the South Carolina Waterfowl Association.
The Sporting Chef shares his top ten things to make your game taste better.
Chef Scott makes a red sauce, a cream sauce, a mustard sauce and a spirited bbq sauce.
Chef Scott Leysath is home in his kitchen for this one, and he's got a bunch of Trout to cook.
Chef Scott prepares three salads with pheasant, duck, and fish.
Chef Leysath shows how to stuff tamales with your harvested fish and game.
Chef Scott shows how to turn game meat into delicious sausages and it's easier than you might think.
Among those who hunt and fish are folks who would much rather catch it or kill it than eat it. Many prefer to share with their neighbors rather than fill up their own freezers.