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 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 ...
The chef heads back to one of his favorites places, South Carolina Waterfowl Association's Camp Woodie. He throws down a mess of game dishes for a big...
Best grouper recipes from Chef Leysath. He gets his grouper from Catalina Offshore Products and Tommy the Fishmonger. Also on the show...Susie Jimene...
Chef Scott talks about the importance of brining waterfowl and upland game with Hi Mountain Brine. The chef always starts any waterfowl or upland game...
Check out MyOutdoorTV (MOTV) on your iPhone, Android, Apple TV, Roku, Amazon and XBox. Start with the FREE TRIAL and sign up if you like what you see....
How to cook a pheasant. The Sporting Chef demonstrates how to cook a pheasant in parts instead of cooking the whole bird. The breast fillets cook quic...
