Chef Leysath prepares a variation on a traditional margarita using Droptine Moonshine and whatever ingredients are on hand during the Covid-19 pandemi...
While Chef Leysath prepares a meal using ingredients on hand during the COvid-19 pandemic, he includes a cocktail featuring Droptine Bourbon. Watch T...
Soaking waterfowl in brine does wonders to their edibility. Rather than masking the taste of ducks and geese, use a brine to remove any blood or blood...
This simple red wine butter sauce (beurre rouge) goes great on wild and domestic game and fish. The biggest mistake that home cooks make when making a...
Chef Scott makes Venison Sloppy Joses, a Mexican-influenced take on Sloppy Joes. Joining him on the show are Linkie, Susie, Stacy, Dan, Cee Dub and Bu...
The view from my backyard. Suburban turkeys don't know anything about the opener tomorrow morning. Watch The Sporting Chef on Sportsman Channel http...
Scott Leysath prepares Dungeness crab cakes, starting with live crabs. Joining him on the show are Susie Jimenez, Stacy Lyn Harris, Tommy the Fishmong...
Buddy Toepfer, official redneck of The Sporting Chef TV show on Sportsman Channel, tests out Sniper Hog Lights on a south Texas hog hunt at night. Joi...
Dirk Fucik from Dirk's Fish and Gourmet Shop in Chicago shows how to make delicious treats from invasive Asian carp. It's easier, and tastier than you...
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'...
