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Friday, April 21, 2017
What to Do with Ground Venison on The Sporting Chef on Sportsman Channel
What to Do with Ground Venison on The Sporting Chef on Sportsman Channel

SACRAMENTO, Calif. – Have an influx of ground venison sitting in the freezer? Tune in to this week's Sporting Chef presented by Camp Chef for help to solve that problem. Host Scott Leysath demonstrates how to use ground venison in a variety of dishes and snacks. Also on the show are new guest host Tasia Malakasis with a chevre-topped duck breast, Stacy Harris makes a recipe straight from her new cookbook and Buddy says he has the best cornbread recipe – and it includes shrimpr. Tune in to The Sporting Chef exclusively on Sportsman Channel on Sundays at 12:30 PM ET with additional airtimes of Mondays at 5:30 AM., Thursdays at 3:30 AM. and Fridays at 12:00 PM. ET.

On this week's show, Leysath prepares a variety of dishes using ground venison, which he says isn't necessarily the best way to process a deer. "I hear people tell their butcher to save the loin and tenderloin and then grind everything else up – which is truly a waste," said Leysath. "There is so much more meat that can be used for great dishes, like cubing the hindquarters for stew, or using a kit, such as from Hi Mountain Seasonings, to create everything from summer sausage to breakfast sausage."

Also in this episode, Stacy Harris mixes up sweet potato biscuits with wild boar gravy; Tasia Malakasis of Belle Chevre creates a delicious goat cheese "compound butter" as a topping for duck breasts, and Buddy is on hand for what he calls the best-ever cornbread recipe, except that it includes shrimp.

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,

The Sporting Chef, hosted by Scott Leysath, leans on Leysath's 25-year career as a fish and game chef, along with some of the outdoor industry's most-talented and innovative experts on the topics of fish and game preparation, outdoor cooking, camping, harvested game handling and storage. The show offers outdoor programming in a fast-paced magazine format covering a variety of topics from stuffing quail with rabbit-rattlesnake sausage to local game feeds to finding out whether farmed salmon is a good thing for our bodies or the environment.

Learn more about The Sporting Chef at and sign up for The Sporting Chef newsletter. Also, subscribe to Sporting Chef YouTube for tons of tips and tricks at; visit on Facebook at and Instagram at

Michelle Scheuermann, BulletProof Communications LLC; 651.964.0264;

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