Scott Leysath, host of the Dead Meat and Sporting Chef shows on Sportsman Channel, shows how to make a sensational wild game stew using ingredients on...
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...
Tommy the Fishmonger stir-frys Opah abductor muscle into something delicious. According to Tommy, this part of the Opah not only looks like beef, but ...
Scott Leysath prepares Dungeness crab cakes, starting with live crabs. Joining him on the show are Susie Jimenez, Stacy Lyn Harris, Tommy the Fishmong...
Brining replaces duck blood with a mild saline solution that enhances, rather than disguises, the natural flavor of duck. If you soak your ducks in po...
Hi Mountain Salmon Rub is a perfect seasoning for any fish, including salmon. The flavors of citrus, herbs and sea salt enhance the taste of any fish,...
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...
