The Dead Meat TV show joins Nate Wallick and Peoria Carp Hunters to see if Asian carp really do fly out of the water and whack you in the head if you'...
Please take 2 minutes and watch this video about a very special friend, Gary Shiebler, who could use a lot of help. Those folks who have enjoyed The S...
Chef Scott prepares salmon and deer jerky, but before he starts on the jerky, he slices it all with a super-sharp knife. His go-to sharpener is Work S...
Chef Leysath makes salmon and deer jerky with Hi mountain Jerky Kits and Gourmet Fish Brine. Hi Mountain Jerky Kits and brines make all your fish and ...
Chef Leysath shows how to make venison and salmon jerky on The Sporting Chef show on Sportsman Channel. Joining the chef on the show is Stacy Lyn Harr...
Singer/Songwriter/Protector of Animals...Gary Shiebler and his family have been challenged by cancer and multiple strokes. Please take a look at this ...
Chef Scott heads to the Sacramento Delta to reconnect with a few of his favorite watering holes. This isn't the California you see on TV, unless you'r...
Ken Perrotte, award-winning outdoor writer and photographer, shows how to carve a pair of tomahawk chops out of a Newfoundland bull moose. He vacuum s...
There's more to wild turkey than the breast fillets. Preserve all turkey parts for up to 3 years with a GameSaver vacuum packaging system. Look for gr...
Chef Scott Susie Jimenez makes Elk Lettuce Wraps. Brad Fenson breaks down a teal. Stacy makes Moroccan Shepard's Pie Tommy cooks an interesting cut ...
