Podcasts about sporting chef

In this flavorful episode of Save it for the Blind, Jeff Smith and Carson Odegard welcome Scott Leysath, also known as The Sporting Chef, to share his culinary journey through the world of wild game cooking. From his earliest inspirations to becoming a household name on networks like HGTV and the Outdoor Channel, Scott dives into the experiences and mentors that shaped his career. The conversation heats up as they tackle common mistakes in preparing wild game (and how to fix them!), the unique challenges of cooking non-traditional species on his hit show Dead Meat, and the surprising animals that left a lasting impression. Plus, Scott reveals the three must-have ingredients for crafting a killer wild game dish. Whether you're a seasoned chef or just starting your journey with wild game cooking, this episode offers practical tips, engaging stories, and plenty of inspiration. Tune in, subscribe to Save it for the Blind, and share this episode with your fellow outdoor enthusiasts. Don't forget to leave a review and support the art of wild game cooking!

I'm so glad to have Stacy Lyn Harris joining me again on the podcast for an honest conversation about what it's like to run successful businesses while in the trenches of motherhood.  What does it look like to bring our children along with us in our work?  How do we manage to stay productive while meeting the needs of small children?  How have our businesses changed throughout different seasons of our families?  For any parent who is committed to giving your family your best and building a business you are proud of, may this vulnerable conversation be an encouragement to you. In this episode, we cover: What it was like to start a business as a homeschooling mother of seven How to get your children involved in working together on your dreams Creating a culture in your home that motivates your children to help with the work Reevaluating your strategy as an entrepreneur through shifting seasons of motherhood Two important strategies for entrepreneurs to be more productive Knowing when and how to bring on extra help in your business Why it is so valuable to remember that your spouse is your first business partner Letting go of our schedules and expectations in order to embrace what life brings View full show notes and transcript on the blog + watch this episode on YouTube. Thank you to our sponsor! Premier 1 Supplies is your one-stop shop for all things homesteading!  Visit Premier1Supplies.com to browse their catalog. ABOUT STACY LYN Southern lifestyle guru, television host, celebrity chef, best-selling author and speaker Stacy Lyn Harris wants her readers to pull up a chair, hear some funny and poignant stories, and incorporate her unfussy, delicious recipes into their special occasions and daily life. After all, like the title of her new cookbook states, food is the "Love Language of the South." "I don't go to my home and kitchen expecting perfection," Harris writes in "Love Language of the South." "It's simply the place I go to return to what matters most: my family, my faith, and spending my days at home in the South. Time I spend cooking is time spent loving. And that's why I call it my love language." In addition to being a best-selling author of three books and host of "The Sporting Chef" on The Outdoor Channel, Harris is also the founder of the popular Stacy Lyn Harris blog. The Alabama native and mother of seven has grown a following with her simple approach to sourcing and preparing meals – often including wild game and ingredients from her garden. With multiple cookbooks and cooking shows celebrating Southern charm, lifestyle and seasonal, fresh protein, Harris is just getting started bucking the ordinary. She's showing the world that Southern culture is more than bless your hearts with a side of sweet tea. It's also a family Sunday dinner of crispy fried chicken with a side of caramel cake so simple that even her newlywed self could execute it to perfection. RESOURCES MENTIONED Check out Stacy Lyn's cookbooks CONNECT Stacy Lyn Harris | Website | Instagram | Facebook | Twitter | YouTube | Pinterest Homesteaders of America | Website | Instagram | Facebook | YouTube | Pinterest

This week on The Land Show, Jonathan Goode speaks with: Mackay Barr, owner of Timberline Inspections and Timberline Security Solutions, talks about their family business in Chilton County. Mackay and Amandalyn conduct handgun safety courses near Clanton. https://www.timberlinesecuritysolutions.com/#/ Stacy Lyn Harris joins us to share some of her favorite recipes and tips for Thanksgiving and some projects that she is currently working on. You can see Stacy Lyn on The Sporting Chef on The Outdoor Channel. http://www.stacylynharris.com Robert King helps us understand Avian Influenza and why bio-security is so important on poultry farms. http://www.poultrysouth.com Cooper Holmes gives us an update on their family longleaf pinestraw harvesting operation in Perry County. Cooper also tells us about a great new hunting property for sale in Marengo County. http://www.selandgroup.com/agents/cooper-holmes Thanks to our generous sponsors that make it possible to bring you The Land Show every week: Alabama Ag Credit, Alabama Farmers Federation, Poultry South, First South Farm Credit, The Land Report, LandThink, Southeastern Land Group, and LandFlip. Subscribe to The Land Show, anywhere you get quality podcasts. If you like our content, please give us a review so others can find us as well.

Cooking game can be challenging for many folks, today's guest has perfected the methods and recipies for cooking game. Stacy Lyn Harris is also known as the Sporting Chef. Her weekly television show is acclaimed and heralded by her many adoring fans. From venison, feral pork, goose, duck, turkey and more. Harris shares with us methods that work! in todays episode we discuss game animals, recipies, and her faith journey! Its a great show if you eat and crave Jesus in your life.

From field dressing to processing and preparing exquisite wild game dishes, this week The Revolution with Jim and Trav is all about Wild Eats. Joining the boys and the broadcast will be Alabama native Stacy Lyn Harris from “The Sporting Chef” and Wyoming's own Brian Tucker, Assistant General Manager at Hi Mountain Seasonings. The Revolution is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV.

Scott and Michelle discuss Scott's scope-eye situation, SHOT Show, South America, piranhas, overeating, throwing up a venison burrito, Dry July, social drinking and how Scott still can't get the show name correct... "Dead Meat" Season 1 Million Debuts December 4 on Outdoor Channel. Scott is filming Season 2 of "Ranch America" for 2024 and "The Sporting Chef" with Stacy Lyn Harris as the new host returns September 25 at 9:30 p.m. ET on Outdoor Channel.  Learn more from Scott and all his recipes at TheSportingChef.Com

Meet the host of "Ranch America:" River Klass. Ranch America is produced by Scott Leysath and debuts on Outdoor Channel on March 6. He, Scott Leysath and Michelle discuss Cows, Rodeos, Horses, Michelle and the FFA,  Cheyenne Frontier Days, Gas Station Sushi (just don't do it), Stemple Creek Beef, Calaveras Cowgirl Beef, Wyoming Cowboy Cuts, Amish Cattle and Shocked Balls. Find good beef: https://www.wyomingcowboycuts.com/ and https://calaverascowgirlbeef.com/ Get airtimes & details on Ranch American on Outdoor Channel: https://www.outdoorchannel.com/show/ranch-america/about/467073

Happy New Year! Listen in as Wild Outdoors Women take over this week on The Revolution with Jim and Trav as the boys surrender the show to the toughest ladies in the outdoors! Manning the mics will be Stacy Lyn Harris of "The Sporting Chef", plus Melissa Bachman from "Winchester Deadly Passion" and our very own, Mrs. Bunny. The Revolution is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV.

This week on The Land Show: Stacy Lyn Harris, author, chef, host of The Sporting Chef, and mom extraordinaire, joins us to talk about her favorite Thanksgiving recipes and family holiday traditions. http://www.stacylynharris.com (You can hear Stacy Lyn's interview from 2:35 to 23:00) Ginger Duncan, with Neely Christmas Tree Farm in Thorsby, talks about their family business and getting ready to sell Christmas trees the day after Thanksgiving. https://www.neelyfarmschristmastrees.com/ (You can listen to Ginger's interview from 23:00 to 40:42) Scott Mills, agent with Southeastern Land Group, stops by the studio to talk about deer and duck hunting seasons opening next week. Scott also tells us about two great properties for sale in the Montgomery area. http://www.selandgroup.com/agents/scott-mills (You can hear Scott's interview from 40:42 to 52:07) Jonathan answers some listener questions, and discusses what happens if there are abandonded, scrap tires on a property, and also will putting a hunting lease on a property potentially hurt the sale of the place? (You can hear the answers to these questions at 52:07)

We're celebrating Wild Outdoors Women this week on The Revolution with Jim and Trav as the boys' entire radio panel will consist of the toughest ladies in the outdoors! First joining the broadcast will be Stacy Lyn Harris, the all-new host of "The Sporting Chef". Then, Melissa Bachman from "Winchester Deadly Passion" and, finally, our very own, Mrs. Bunny. The Revolution is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV.

I'm joined by Stacy Lyn Harris who is an author, blogger, and host of The Sporting Chef on Outdoor Channel.  We discuss her journey on television, the process of creating recipes for cookbooks, and tips for cooking wild game.  Find all of Stacy's content at stacylynharris.com.  For more from the Wisconsin Outdoors, visit nathanwoelfeloutdoors.com. 

Chef Scott Leysath is getting kicked to the curb, a new and improved Sporting Chef is on the deck with Stacy Lyn Harris debuting Sept 19 on Outdoor Channel. And what is Southern cuisine, anyway? Also, we discuss Alaska's Talon Lodge, that time Michelle caught a King Salmon during spawning... the path of least resistance, Jamie Oliver, grow your own, and watch The Sporting Chef on Frndlytv.com. Get recipes from Scott at http://sportingchef.com Get recipes from Stacy Lyn at http://stacylynharris.com 

Welcome to The Revolution with Jim and Trav's wild game grill! This week we'll be dishing up the finest of Nature's Bounty: succulent venison cutlets, authentic fish and chips, smoked feral hog and much more. Joining the boys will be renowned outdoor chefs Stacy Lyn Harris of "The Sporting Chef", Mike Robinson from "Wild Fish Masterclass" and CatDaddy. The Revolution is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV.

https://duckhuntingfanatics.com/quack - A boots on the ground, eyes in the sky approach... Scott Leysath from Sporting Chef joins the Duck Hunting Fanatics podcast to talk about his experiences cooking wildlife and how he likes to prepare the different species of ducks. Youtube Link: https://www.youtube.com/watch?v=GEZtmF6D_QwQuick Overview:Timecodes 0:00 - Intro 0:30 - Scott Leysath on the Outdoor Channel 4:20 - Cooking Editor for Ducks Unlimited Magazine 7:00 - Scott's Favorite way to cook a duck 11:30 - Scott's recipies on Ducks.org Website 12:35 - Thoughts on Snow Geese 14:08 - Outro Scott Leysath's Website: https://sportingchef.com/ Scott Leysath's Facebook: https://www.facebook.com/ScottLeysath Sporting Chef's Facebook: https://www.facebook.com/thesportingc... Scott Leysath's Instagram: https://www.instagram.com/sportingche... Scott Leysath's Youtube: https://www.youtube.com/user/sporting...

This week on The Land Show: Stacy Lyn Harris joins us to discuss her recent trip to be a guest chef in Sitka, Alaska, and she also discusses her upcoming new shows as host of “The Sporting Chef” on the Outdoor Channel. www.stacylynharris.com Chris Hutzler, owner of Indian Creek Peach Farm, and Jonathan's brother-in-law, talks about their current peach harvest on their farm in Blount County. Randall Upchurch joins us from the road and talks about some of the great folks and kindred spirits in agriculture across the country. www.selandgroup.com/agents/Randall-Upchurch -Brian Watts discusses late season controlled burns in our Timber Talk segment. www.selandgroup.com/agents/Brian-watts

Folks, Michelle and Scott have returned. They discuss season 2 of "The Fishmonger," new series "Ranch America," high cost of travel, being on TV, Horses vs. ATVs, Michelle tells a sad story, surf scoters, the Salton Sea freakshow, New host of the Sporting Chef, Big Cedar Lodge, Tunaville Market, FloridaBowfishing.com, Lucie Cardet and Michelle speaks French and she's still a wine snob (but she doesn't mean to be). Big Cedar Lodge FloridaBowfishing.com The Fishmonger Dead Meat The Sporting Chef Bullet Proof Communications

Are you wanting to eat healthier, improve conservation and support local farmers, ranchers and markets? If so, turn on The Revolution with Jim and Trav this week as Scott Leysath from "Dead Meat” and "The Sporting Chef”, CatDaddy and Jon Brunson with "Spear Life” tackle food shortages, inflation and the importance of understanding where your food comes from. The Revolution is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV.

Corey Meyer and Charlie Pehrson could not find the gun safe they wanted, so they built it. The beauty of Steelhead Outdoors safes is their modular components. If you move, you can take it with you. Use code MELISSA to save money. Two people, two wrenches, two hours and you have a safe that you can take down and move again if need be. Visit Steelhead Outdoors http://SteelheadOutdoors.Com Follow them on Instagram   Get Scott's Recipes at SportingChef.Com Follow Scott on Instagram and Facebook and YouTube Watch Dead Meat Seasons 1-4 and The Sporting Chef on MyOutdoorTV Follow Michelle on Instagram

Scott Leysath, better known as “The Sporting Chef,” has spent a lifetime developing his own brand of fish and game cooking mastery. As someone whose passion and profession are one in the same, Chef Leysath is undoubtedly among the best in the business. He's a “regular” guy, not a classically trained chef, who sincerely wants anything with fur, fins and feathers taste as good as it gets.Leysath cut his culinary teeth in the food and beverage industry. From bouncer to vice-president, he worked his way up the corporate ladder of a 34-unit Western U.S. chain before starting his own restaurant co-venture near Sacramento, California. His menu included a variety of fish and game. The restaurant hosted fish and game feeds, inviting customers to sample locally harvested deer, waterfowl, upland game and fish. His catering company also prepared banquet meals for Northern California sporting groups like Ducks Unlimited and California Waterfowl Association. Someone took notice of Leysath's engaging style of sharing his cooking skills and invited him to work on both sides of the camera on HGTV's “Home Grown Cooking with Paul James.” He spent the next few years developing over 180 show themes as well as appearing as a frequent guest. In 2002, he launched his first TV show, the original “Sporting Chef” and eventually joined forces with veteran outdoor host, Donny McElvoy, on the “HuntFishCook” show on Sportsman Channel. January 2014 marked the revival of “The Sporting Chef” show, but with a very different format that includes a broad range of pro chefs, lodge cooks and others who share their tips on how to prepare fish and game as well as general knowledge topics for outdoor enthusiasts. The show has been called, “the fastest half-hour on outdoor television” with quick segments that range from one to three minutes long. If you walk away from your TV during “The Sporting Chef”, you're going to miss something of interest.Scott is also the host and producer of the Dead Meat TV show on Outdoor and Sportsman channels. The show features less sought-after fish and game and the people who hunt, fish, trap, spear and catch them. Says Leysath, “It's as much about the people and cultures as it is about the food. Who knew that armadillo tastes like pork? And that they can transmit leprosy to humans?” In 2021, Leysath's Sporting Chef Productions and partner 4Mile Post Productions launched The Fishmonger show on Outdoor Channel. It's about the challenges and lifestyles of the American commercial fishing industry.Scott Leysath is not a “foodie” who is on top of the latest food trend. His goal is not to out-chef anyone, but rather to inspire home cooks with simple solutions to everyday fish and game cooking challenges. In his latest cookbook, “The Sporting Chef's Better Venison Recipes,” he writes “Recipes that are simple to prepare, don't require a long list of obscure ingredients and, most important, taste really good will be in use long after herbal foams have evaporated. Molecular gastronomy is interesting, but I'd rather go fishing.”Leysath travels the globe, making personal appearances at outdoor shows, trade shows and corporate events. He entertains audiences with what the calls “short attention span cooking”, throwing fish and game into a skillet in blazing speed. He has been the cooking columnist for the Ducks Unlimited Magazine since 2007 and Hunter's Horn since 2016. He has also contributed to several other outdoor publications for over 20 years. He lives in Northern California with his wife and two setters. He's an avid hunter and angler who prefers a homecooked meal over high-dollar fine dining fare. Modest by nature, Scott Leysath has developed a cult-like following over three decades of recipe development, public appearances, cooking columns and television hosting. If you are not part of the world of outdoor enthusiasts, he might possibly be the best chef you've never heard of. To those who hunt and fish, he's “The Sporting Chef.”

Scott Leysath is the host of The Sporting Chef, The Fishmonger, and Dead Meat on Sportsman Channel and Outdoor Channel. He is one of the foremost authorities on wild game cooking and he's here discuss ways you can make the most out of the wild game you harvest. To keep up with Scott's latest adventures or to check out his recipes, visit sportingchef.com. For more great content from the Wisconsin outdoors, visit nathanwoelfeloutdoors.com.

Fascinating insights into the outdoor TV biz and more as Scott asks Michelle about her life in and out of the outdoor industry, specifically at Sportsman Channel. They talk about what is really takes to get into outdoor TV (e.g. a lot of work) and is it truly worth it? Plus, Michelle tries to dissect when did Scott stop eating his own food on national TV? And even though this podcast is supposed to be about Michelle, there's a lot of Scott-stories as well. Use code SPORTINGCHEF20 at WorkSharp.Com for 20% off + free shipping. Scott talks about bowfishing with FloridaBowfishing.Com for Dead Meat series Get Scott's Recipes at SportingChef.Com Follow Scott on Instagram and Facebook and YouTube Watch Dead Meat Seasons 1-4 and The Sporting Chef on MyOutdoorTV Follow Michelle on Instagram

Justin and the crew talk with Allie Doran, a wild game cook and the founder of Miss Allie's Kitchen. They discuss Allie's cookbook Venison Every Day, cooking black bear, tips for cooking venison everyday, smoking game meat, cooking venison for kids, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company's website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Special Guest:  Allie Doran: is an author, recipe developer, and food photographer. She has been featured on The Sporting Chef on Sportsman Channel.  And, she recently released her first wild game cookbook, Everyday Venison. Visit Allie's Instagram Buy Venison Every Day Cookbook Recipes: Best Ever Bear Roast Allie's Bear Burger Smoked Venison Tenderloin Wild Game Mop Sauce and Smoked Wild Pork Leg Show Notes: Wild turkey Po'boy Forage Fish Conservation Act American Shad Hank Shaw Japanese Fish Technique Learning to cook venison Cooking venison like beef Instapot cooking Wild game ribs Black bear carnitas Oregon Black Bear Podcast Best ever bear roast Black bear burgers Black Bear Cooking Temps Podcast Bear in sous vide Warm Weather Venison Recipes  Tips for grilling Thawing meat The mayo searing tip Smoked Venison Tenderloin Wild Game Mop Sauce and Smoked Wild Pork Leg Venison Every Day Cookbook About the cookbook Roasts, Salads, Sides, Sauces Pickled Red Onions Cooking Classes Wild Game for babies

This week on The Revolution with Jim and Trav the boys will kick off Memorial Day weekend with big buck adventures, monster catfish tales, family friendly outdoor recreational tips and how to be the wild game grilling MVP on this three day holiday weekend. Joining Jim and Trav will be Lee and Tiffany Lakosky, hosts of "CRUSH with Lee and Tiffany", plus Scott Leysath from "The Sporting Chef" and "The Fishmonger" and our very own CatDaddy. The Revolution is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV.

How did Michael David Winery, out of Lodi, Cali., get named the American Winery of the Year in 2020? A lot of time, hard work and family dedication. Listen in as Kevin Phillips, VP of Something at Michael David Winery, shares how his family started the vineyard in the ‘80’s, created a monster brand with “7 Deadly Zins” (which eventually sold to Constellation Brands) and that life is actually really good in Lodi. BTW – that’s Scott singing and playing the “Stuck in Lodi” throughout the podcast. Plus, just like with the podcast (eps 17) with Ryan Newkirk of Steinbeck Vineyards, Kevin shares his latest hunting adventures and what’s on deck.   Visit Michael David Winery and get their Freakshow Chardonnay wine.   Get Scott’s Recipes at SportingChef.Com Follow Scott on Instagram and Facebook and YouTube Watch Dead Meat Seasons 1-4 and The Sporting Chef on MyOutdoorTV   Follow Michelle on Instagram

What does it take to hold the title of, The Sustainable Outdoorsman? This week The Revolution with Jim and Trav and our wild game culinary experts will dive into subsistence hunting and fishing, how it's directly tied to conservation and why education in animal anatomy will add pounds of protein to your freezer. You'll hear from Scott Leysath from "The Sporting Chef" and "The Fishmonger", plus Brian Tucker with Hi MTN Seasonings and CatDaddy. The Revolution is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV.

From the hunt to the plate, Outdoors Dan and Larry Mac talk with the talented Scott Leysath from the Sporting Chef! Food, hunting, and good time with friends, come join in on the conversation!

Meet Scott Leysath - the man behind the show "The Sporting Chef" and even more, the one who will provide you with wild game prep tips you probably haven't tried before! From bar bouncer to wild food ambassador, Scott's career journey has equipped him with a wealth of information, and in this episode, he delivers it in a way we can all understand. With a focus on venison, Scott explains how you can ensure the harvest you worked so hard for is a standout every time. Spoiler alert: it's a lot simpler than you might think!

The Sporting Chef Scott Leysath joins Ken this with with tips, techniques and recipes for  fish and wild game.  They'll also discuss Scott's two shows on Sportsman Channel, The Sporting Chef and Dead Meat!Outdoors Ambassador for Branson, Mo and long time host out Bass Pro Outdoor World Radio, Larry Whiteley, will also join the show this week with travel destination ideas for the outdoorsman.

On this episode Nick chats with the Sporting Chef, Scott Laysath.  Having a handful of television shows, and an unusual start to his culinary career, Scott creates wildgame dishes that use sound kitchen technique, yet easy enough for even a first timer to grasp.  Nick and Scott play a little game called “Change my mind”  Where Scott will take some of your misconceptions, and get you to try something different.  Cinch those apron strings tight, here we go.Show NotesScott Laysath is host of the Sporting Chef and Dead Meat on Sportsman's Channel.  His culinary start went from managing a restaurant staff, to filling in as cook and chef.  His approach to know what you are cooking, and “play with your food” mentality has made him a great resource for any sportsman who wants to improve their wild game meals.Nick is always trying to improve kitchen skill.  He asks about knife work.  Having the opportunity to work in a commercial kitchen, practice cutting dozens of pounds of produce was never far away.  Scott says get a 20 lb bag of carrots, and cut.  Chop, slice, round, matchstick, etc., after all that your knife game will be vastly improved, or at least you'll have a killer grip.During the episode, Nick plays a game entitled “Change my mind”.  Nick takes a very opinionated position, commonly held by hunters, and Scott invites us to think outside of those boxes.  Examples include: Big northern cedar bucks don't taste good, skin on fish fillets are worth the time, and “eating crow” might not be that bad.On a tangent, Scott describes how he is able to put all the extra fresh herbs to work by creating his own herb butter.  He stems all his herbs, and gives them a good mince.  Softening a bunch of butter, he is able to add the herbs into the butter.  Work them in thoroughly, then shape the butter back into a tube or stick and harden in the freezer, and move to the fridge when hard.  Now when you are needing to baste that duck or steak, you have premade herb butter to use.  Tune into The Sporting Chef, or Deadmeat on Sportsmen Channel.  Otherwise find him on youtube or his website:  www.sportingchef.com Huntavore is Powered by Simplecast

On this episode Nick chats with the Sporting Chef, Scott Laysath.  Having a handful of television shows, and an unusual start to his culinary career, Scott creates wildgame dishes that use sound kitchen technique, yet easy enough for even a first timer to grasp.  Nick and Scott play a little game called “Change my mind”  Where Scott will take some of your misconceptions, and get you to try something different.  Cinch those apron strings tight, here we go.Show NotesScott Laysath is host of the Sporting Chef and Dead Meat on Sportsman's Channel.  His culinary start went from managing a restaurant staff, to filling in as cook and chef.  His approach to know what you are cooking, and “play with your food” mentality has made him a great resource for any sportsman who wants to improve their wild game meals.Nick is always trying to improve kitchen skill.  He asks about knife work.  Having the opportunity to work in a commercial kitchen, practice cutting dozens of pounds of produce was never far away.  Scott says get a 20 lb bag of carrots, and cut.  Chop, slice, round, matchstick, etc., after all that your knife game will be vastly improved, or at least you'll have a killer grip.During the episode, Nick plays a game entitled “Change my mind”.  Nick takes a very opinionated position, commonly held by hunters, and Scott invites us to think outside of those boxes.  Examples include: Big northern cedar bucks don't taste good, skin on fish fillets are worth the time, and “eating crow” might not be that bad.On a tangent, Scott describes how he is able to put all the extra fresh herbs to work by creating his own herb butter.  He stems all his herbs, and gives them a good mince.  Softening a bunch of butter, he is able to add the herbs into the butter.  Work them in thoroughly, then shape the butter back into a tube or stick and harden in the freezer, and move to the fridge when hard.  Now when you are needing to baste that duck or steak, you have premade herb butter to use.  Tune into The Sporting Chef, or Deadmeat on Sportsmen Channel.  Otherwise find him on youtube or his website:  www.sportingchef.com Huntavore is Powered by Simplecast

Spring is in full swing and this week on The Revolution with Jim and Trav, the boys are discussing "Top to Bottom Spring Fishing Tips" with today's top anglers! From tried and true April fishing patterns, to effective baits and more, we'll get you on the water and rippin lips like a pro! Joining us will be Scott Leysath, host of "The Sporting Chef", plus Edwin Evers and Jordan Lee, Major League Fishing pros! The Revolution is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV!

This week on The Revolution with Jim and Trav, it's The Post-Season Shakedown! Big game hunting seasons have wrapped up and while some are hanging up their gear until fall, savvy hunters are planning their spring turkey and bear hunting adventures. Joining the boys will be master chef, Scott Leysath of "The Sporting Chef" and the legendary hunter, Jim Shockey from "Jim Shockey's Hunting Adventures". The Revolution is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV.

Scott Leysath, host of The Sporting Chef and Dead Meaton Sportsman Channel joins Ken this week to talk wild game!

This week on The Revolution with Jim & Trav we're celebrating Summertime Outdoors. Listen in as our panel of outdoor enthusiasts hand out their tips for summer outdoor recreation. Joining us will be Scott Leysath, "The Sporting Chef", JP DeRose from "Breaking Boundaries", Catdaddy and Matt Aird, a Contestant on "The Brigade: Race to the Hudson". Jim and Trav's Summertime Outdoors is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV!

Scott Leysath, host of The Sporting Chefand Dead Meaton Sportsman Channel, joins Ken on this week's show with tips for handling wild game from field to table.   If you can catch it or kill it, Scott can make it delicious.  Ken also caught up with Scott Turnage, the G3 Sportsman, at the Conservation Federation of Missouri's annual Media Camp at Lilley's Landing on Lake Taneycomo.  Turnage joins the show this week to talk trout fishing.

This week on The Revolution with Jim and Trav we're talking trapping and skinning with Fred Eichler of "Everything Eichler". Plus, Scott Leysath, "The Sporting Chef", will cover wild game cooking and Jared Hinton, Communications Coordinator for Federal Premium Ammunition, will tackle new big game and predator loads for 2019. Finally, Kip Campbell, host of "Red Arrow" will join us to talk scent control. Jim's and Trav's Time Honored Outdoor Traditions discussion is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV.

Scott Leysath, host of The Sporting Chef and Dead Meat on Sportsman Channel, joins Ken on this week's show with tips for handling wild game from field to table. Hunting seasons are opening across the country, and Scott will offer recipes sure to get you excited for dove, teal, and deer seasons. If you can catch it or kill it, Scott can make it delicious!  At 9000 feet above sea level, Lake Dillion boasts some of the country's most beautiful vistas. It is also home to several unique fishing opportunities, including Arctic Char and Kokanee Salmon. Randy Ford, G3 Field Staff Member and owner of Alpine Fishing Adventures, joins us on this week's show to talk Colorado fishing.

As March gets underway, increased daylight and warmer temps spark a flurry of grilling activities. Join The Revolution this week as we rid ourselves of cabin fever and attempt to craft culinary masterpieces with the final odds and ends of wild game that are left in our freezers from last year's harvests. Joining us will be Tiffany Lakosky of "CRUSH with Lee & Tiffany" on Outdoor Channel. Plus, Scott Leysath, "The Sporting Chef" and Brian Tucker with Hi Mountain Seasonings. It's Man VS Grill this week on The Revolution and it's presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV.

As March gets underway, increased daylight and warmer temps spark a flurry of grilling activities. Join The Revolution this week as we rid ourselves of cabin fever and attempt to craft culinary masterpieces with the final odds and ends of wild game that are left in our freezers from last year's harvests. Joining us will be Tiffany Lakosky of "CRUSH with Lee & Tiffany" on Outdoor Channel. Plus, Scott Leysath, "The Sporting Chef" and Brian Tucker with Hi Mountain Seasonings. It's Man VS Grill this week on The Revolution and it's presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV.

"Spoonbills and The Sporting Chef" On this week's episode, Ken talks wild game cooking with our friend Scott Leysath from The Sportsman Channel. They discuss preparation techniques for the winter harvest, including ducks, geese, and venison. G3 Certified Paddlefish Guide Rusty Pritchard from Grand Lake in Oklahoma also joins Ken for a segment to talk spoonbill snagging! You won't believe just how successful he is catching Oklahoma Paddlefish!

Welcome to The Revolution's Outdoor Mashup. This week Jim, Trav and special guests, will cover a plethora of outdoor happenings. To kicks things off, Scott Leysath, host of "The Sporting Chef", will tackle proper game meat care in the field. Plus, he'll handout some delicious recipes for dove and teal and then he'll critique your grilling game. Joining us then, will be Joe Kenney, owner of KOVE in Lander, Wyoming and he'll give the history behind the annual Wyoming One Shot Antelope Hunt. Finally, if you have a big, fat, honking love affair with Side-by-Sides, then you won't want to miss Steve Nessl, Yamaha's ATV and Side-by-Side Group Marketing Manager, as he dishes on the all-new 2018 Wolverine X4. The Revolution and this week's Outdoor Mashup is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV.

Today we talk with the one and only Sporting Chef, Scott Leysath. We chat about his recent trip to Africa, the path he took to get to where his is today, and even discuss some of his favorite recipes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we talk with the one and only Sporting Chef, Scott Leysath. We chat about his recent trip to Africa, the path he took to get to where his is today, and even discuss some of his favorite recipes.

Tis the season to spark the grill and roll some coal…charcoal that is. Yep, we're grilling game meats and answering all of our listener questions about prepping, grilling, smoking and barbecuing wild game. Scott Leysath, "The Sporting Chef", has his apron and game face on and will stick around for a flavorful two-part interview. Then the king of spice and president of Hi Mountain Seasonings, Hans Hummel, will join us for some tasty burger talk. Finally, Michael Bane from "The Best Defense" and "Shooting Gallery", will drop by to catch us up on "American Marksman". The Revolution with Jim and Trav and today's discussion of The Flame Game is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV.

June marks the 50th Anniversary of B.A.S.S. Founder Ray Scott's first tournament, the All-American Invitational Bass Tournament at Beaver Lake. Executive Producer Brian Wright will talk with Scott on this week's show. Scott Lesath, The Sporting Chef, also joins Ken to talk wild game cooking.

Scott is Host of "The Sporting Chef" on Sportsman Channel. If you can catch it or kill it, Scott can make it delicious! He'll join Ken this week to talk about cooking your spring harvest— from turkey to crappie to wild morels.

Wild game is an excellent source of all-natural protein that's pesticide and antibiotic free. Plus, it's leaner and contains less saturated fat compared to traditional store bought meats. Sure, the nutritional facts alone are reason enough to eat more wild game. But, the truth is that the intoxicating aroma and delicious flavors are far too heavenly for our palates to resist and all the health benefits associated with eating wild game play second fiddle, at least for us. So, this week on The Revolution with Jim and Trav presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV, we're taking our wild game from Field to Fork with tried-and-true tips to better grill, fry, roast and smoke our hard hunted, and earned, meats. Joining us will be Scott Leysath of The Sporting Chef, Eva Shockey from Jim Shockey's Hunting Adventures, the hosts of The Lindsey Way David and Jeff Lindsey and the President and CEO of Hi MTN Seasonings Hans Hummel.

We start things off by diving into some whitetail management philosophy with our old friend and renown whitetail authority Dr. James Kroll. At what age do you determine whether or not a buck is going to be a trophy or a cull? What factors determine how you decide? " Dr Deer" gives us his take. [...]

“The Sporting Chef” Scott Leysath is Host of "The Sporting Chef" on Sportsman Channel. If you can catch it or kill it, Scott can make it delicious! He'll join Ken this week to talk about cooking your fall harvest.

Join Ken as he talks with The Sporting Chef, Scott Leysath. If you can catch it or kill it, Scott can make it delicious. Ken also talks walleye fishing with Gary Stanton, owner of Reel XTC Guide Service.

Join Ken and Brian as they talk wild game cooking with The Sporting Chef, Scott Leysath. And as always, they talk hunting, fishing, and the great outdoors.

Join Ken and Brian as they talk with 2014 Forrest Wood Cup Champion Anthony Gagliardi. They also talk wild game cooking in the annual "Cleaning Out the Freezer" segment with The Sporting Chef, Scott Leysath. And as always they talk hunting, fishing, and the great outdoors.

Join Ken and Brian as they talk wild game cooking with The Sporting Chef, Scott Leysath. And as always, they talk hunting, fishing, and the great outdoors.