SACRAMENTO, Calif. (April 11, 2019) – Any game meat can be ground using the proper tools – as Chef Scott Leysath will demonstrate on this week’s The Sporting Chef show on Sportsman Channel. Leysath grinds duck, fish and of course, venison, using his Weston Brands grinder. Tune in to The Sporting Chef exclusively on Sportsman Channel on Sundays at 1 PM ET.

“Any kind of game meat can be ground. For example, those late season conservation goose hunts where you end up with several birds, take those breasts and grind them up to use for burgers, tacos and more,” shared Leysath.

Also on the show, Susie Jimenez makes a Wild Game Queso, Stacy Harris shows how to make homemade fish stock, Cee Dub cooks up a bunch of onions in his Dutch Oven, and Buddy makes his own version of a New Orleans style muffuletta – with Axis deer.

Don’t miss the newest segment of the show, “Chef Notes,” where Leysath sits down with notable chefs past and present for a deeper dive into what makes a chef ‘tick.’ This week, Leysath chats Thomas Poux of Fire Spice Smokehouse, a restaurant and food truck. Chef Poux made Scott a duck confit and they discuss how ceviche doesn’t sell well on a food truck.

Tune in to The Sporting Chef exclusively on Sportsman Channel on Sundays at 1 PM ET.

The Sporting Chef features a talented cast of chefs and outdoor experts who share decades of experience in the woods, on the water and in the kitchen. To learn more about what’s on the grill this season, visit, http://www.thesportsmanchannel.com/shows/the-sporting-chef/

Learn more about The Sporting Chef at http://TheSportingChef.com and sign up for The Sporting Chef newsletter. Also, subscribe to Sporting Chef YouTube for tons of tips and tricks at https://www.youtube.com/user/sportingchef; visit on Facebook athttp://facebook.com/TheSportingChef and Instagram at http://instagram.com/sportingchef
 

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Michelle Scheuermann, BulletProof Communications LLC; 651.964.0264; michelle@bulletproofcomm.com