The Sporting Chef is an American documentary television series that premiered on December 30, 2013. It stars Scott Leysath.
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 engagi ...
Premise
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.
Chef Leysath gives his pro tips on how to make any duck taste delicious. Along the way, he picks up more tips on everything from Hank Shaw's Duck Breakdown, lighting charcoal the easy way, cooking duck in a food truck, deboning a quail, packaging fish and game for the freezer, and a Texas-style redneck ceviche. Lots of laughs, some great information and a cool Pellet Stove and Smoker to make your fish and game taste better.
December 30, 2013
2
Venison Stir-Fry
What's crispy, sweet, spicy and sour? Host Scott Leysath's "Crunchy Venison Stir-Fry." Find out how to put the crunch into this delicious dish. Also, Leysath checks in with his favorite fishmonger who explains the differences between shrimp and prawns just before dropping them onto a hot griddle, the best way to prep your meals before leaving for camp, Tiffany Haugen cans venison, Stacy Harris creates a stick-to-your-ribs sweet potato and venison dish and Buddy T has a sit-down with some mushrooms.
January 6, 2014
3
Fast, Hot, and Fishy!
Camp Chef's new Artisan Pizza Oven is put to the task with Elk Backstrap and fresh Coho Salmon by Chef Leysath. At 700+ degrees, it should be done faster than you can say, "Don't overcook it!" Tommy Gomes tears into a Leopard Shark and then cooks the good part, Chef Chris Logan shows why a fire extinguisher should always be nearby when he's cooking grouper, Cee Dub puts the cure to cast iron, you'll learn how to make any fish taste better and Buddy takes dead aim at the head of a prehistoric-looking fish.