Make venison jerky with Hans Hummel and C.W. "Cee Dub" Welch the easy way, with Hi Mountain Jerky Kits. From The Sporting Chef TV show on Sportsman C...
Hank Shaw, award-winning cookbook author, chef, angler, hunter, gatherer and all-around good guy shows how to get crispy skin on a chunk of salmon. I ...
Brined and smoked wild turkey breast from the kitchen of Stacy Harris. Make a lean wild turkey breast taste its best with a simple brine and a Camp Ch...
Chef John McGannon knows how to make your ducks and geese taste better through a dry-aging process. It removes the unsavory capillary blood and makes ...
The Sporting Chef's favorite redneck, Buddy T, shows how to make your own Spicy Ketchup. From The Sporting Chef TV show airing on Sportsman Channel. ...
Fish with White Beans and Basil from Stacy Harris, cookbook author, sustainable living pro and co-host of The Sporting Chef TV show prepares a recipe ...
Chef John McGannon demonstrates how to properly brine, brown and roast a pheasant breast that is moist and really delicious. From The Sporting Chef T...
Why don't ducks get closer? Duck hunter expert, Alan Clemons, has a hunch that your big, fat head might be part of the problem. Get the details from h...
J D Richey, a man who knows everything there is to know about salmon and steelhead fishing, demonstrates how to keep a wad of roe on your hook. Tired ...
From The Sporting Chef TV show, this tip on starting charcoal from Cee Dub seems so obvious. So, why didn't you think of it? Find recipes at http://t...
