The Sporting Chef

Chef Leysath gives his pro tips on how to make any duck taste delicious. Along the way, he picks up more tips on everything from Hank Shaw's Duck Breakdown, lighting charcoal the easy way, cooking duck in a food truck, deboning a quail, packaging fish and game for the freezer, and a Texas-style redneck ceviche. Lots of laughs, some great information and a cool Pelle kwhunting kwfishing kwadventure

What's crispy, sweet, spicy and sour? Host Scott Leysath's 'Crunchy Venison Stir-Fry.' Find out how to put the crunch into this delicious dish. Also, Leysath checks in with his favorite fishmonger who explains the differences between shrimp and prawns just before dropping them onto a hot griddle, the best way to prep your meals before leaving for camp, Tiffany Haugen cans venison, Stacy Harris cre

Camp Chef's new Artisan Pizza Oven is put to the task with Elk Backstrap and fresh Coho Salmon by Chef Leysath. At 700+ degrees, it should be done faster than you can say, 'Don't overcook it!' Tommy Gomes tears into a Leopard Shark and then cooks the good part, Chef Chris Logan shows why a fire extinguisher should always be nearby when he's cooking grouper, Cee Dub puts the cure to cast iron, you'

Take a screaming hot cast iron skillet, a hunk of salmon and open up the windows because Chef Leysath is blackening fish the right way. The South's favorite, Stacy Harris grinds venison, Chef Lisa Freeman cooks fish in a truck, Alan Clemons has another use for super glue, Chef Valdez makes butter browner, Cee Dub saves the life of an abused Dutch oven and Buddy goes Italian!

Throw a bunch of duck and goose meat and vegetables in a pot and go fishing while the Dutch oven does the work. 'Duck, Duck, Goose' author Hank Shaw sears a duck breast, Alan Clemons tells you why ducks are afraid of you, Stacy Harris talks about rubs, Chef Logan cooks cabrilla, Cee Dub makes an incredible wild turkey soup and Buddy has his way with some gizzards!

With all that ground antlered game in your freezer, you could use a couple of ideas on what to do with it. Leysath makes two unique venison burgers and explains his philosophy for why your ground deer could use a little help. Stacy Harris prepares another fantastic venison dish, Tiffany Haugen gets grounded, Tommy Gomes cooks yellowtail, Alan Clemons relieves your pain and suffering, Cee Dub has g

To make a great pizza, you need more than just an oven. Leysath uses high heat to fast-bake some great fish and game pizzas in his new toy. Stacy Harris goes all out with Venison Bourguignonne,Tiffany Haugen makes bear two ways, Alan talks about jugs, Cee Dub whips up a delicious Feral Hog Green Chili Stew and Buddy makes dessert!

If your fish smells bad, don't eat it. Leysath prepares California halibut and Sesame Crusted Ahi Tuna while Chef Jenn breaks down and cooks a spiny sculpin . JD Richey shows how to make salmon eggs stay on your hook. Tommy cooks cabrilla and Buddy smokes corvina.!

Chef Leysath and Logan cook scallops, Tiffany Haugen makes a deer neck edible, Stacy Harris explains why she loves lemons, Cee Dub pops his pepper poppers into the Smoke Vault, and Buddy makes sushi out of a big ugly fish that's not known!

Hank Shaw shows how to poach quail legally and the Leysath smokes them. Chef Miguel Valdez makes a simple halibut recipe that you can use with any fish, Jamie Susslin puts the bacon to some duck breasts, Alan Clemons mends fences, Cee Dub tells you how you can save some money on something that'll last forever and Buddy gets it on with some summer sausage

Super fresh yellowtail gets the chef's treatment from Leysath, Tommy Gomes removes the bloodline, Jamie Sussli prepares salmon crepes, Stacy Harris stuffs a venison loin, Alan Clemons gets rattled about something and Buddy makes a stinky concoction!

Leysath checks out a pro chef cast iron competition in Salt Lake City, Hank Shaw cooks a bunny, Alan Clemons just might save your life, Chris Logan cooks with one of Scott's least favorite ingredients, Stacy Harris has a root vegetable revival and Buddy smokes deer ribs.

Leysath hunts and cooks pheasants with Hi Mountain Seasoning's Hans Hummel. Save a ton of money with a sore joint solution, Chef Juan Santos cooks duck tacos at the Michael David Winery, Jamie Susslin prepares the super-tender tenderloin and Buddy T shows you how he brings doves lower to the ground!

Chef Scott cooks tender venison, McGannon's got sliders, Michele Eichler cooks elk hearts, Alan Clemons helps you spot, Stacy has venison tips, Cee Dub's got a surprise in a bun and Chad Toepfer skins a rabbit - quick like!!

Chef Scott discusses salmon farming and then prepares salmon with a scotch-infused sauce. Fred Eichler breaks down an elk in record time, Jana Waller cooks wild turkey, Melissa Bachman's got a hot tip, Cee Dub does breakfast, John McGannon ages deer and Buddy fries something!

Leysath takes in a Sacramento, California Game Feed. Hank Shaw makes antelope heart schnitzel, Melissa Bachman has some great info, Stacy Harris deals with the chickens, Cee Dub makes rib-stickin' cuisine, Miguel Valdez cooks shrimp and Buddy goes green!

Leysath prepares Stuffed Quail with Rabbit-Rattlesnake Sausage Stuffing. Michele Eichler makes cheesesteak, John McGannon on coolers, Melissa Bachman warms you up, Cee Dub's got cornbread and Buddy does something with shrimp!

Leysath grills venison skewers two-ways with different dipping sauces and marinades. Michael David Winery and Tiffany Haugen cooks salmon. Hans and Cee Dub make big game sausage, Melissa lends a hand, John McGannon on spices and Buddy on slaw!

Scott is joined by Sporting Chef co-host, Stacy Harris, and he helps her prepare some of her go-to recipes. Hank Shaw cooks goose gizzards, Tiffany Haugen smokes Salmon, Melissa Bachman has a hog hunting tip, John McGannon does the math and Buddy T makes Swamp Dip!

Leysath grills trout with tons of flavor, Hank Shaw has crispy skin, Stacy Harris is in the kitchen, Tommy Gomes on shrimp, Cee Dub's got panfish, Melissa Bachman goes scouting and Buddy T gets 'microzapped!

Leysath says, 'When in doubt, make fish cakes. John McGannon makes Citrus and Ginger Infused Duck, Hans and Cee Dub make jerky, Melissa Bachman has a tip for bowhunters, Stacy Harris brines and smokes wild turkey breast, Chef Valdez prepares scallops and Buddy makes something special!

Leysath is the out-of-town guest chef at one of San Diego's hottest food tickets, the Collaboration Kitchen. He and the CK staff prepare 5 different dishes, John McGannon dry ages duck and Hans and Cee Dub make Snackin' Sticks. Also, Melissa Bachman, Stacy Harris and Buddy T.

Melissa Bachman joins Chef Leysath and a great group of volunteers for a July 4th Salmon Feed at the Great Lakes.

Wild Boar Sausage, Walnut and Cranberry Pancakes and Fully Loaded Breakfast Burrito. Also, John McGannon, Tiffany Haugen, J D Richey, Cee Dub, Stacy Harris and Buddy.