The Sporting ChefSeason 12013 · 24 episodesEpisodes1Duck PrimerChef 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 Pellet Stove and Smoker to make your fish and game taste better.2Venison Stir-FryWhat'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 creates a stick-to-your-ribs sweet potato and venison dish and Buddy T has a sit-down with some mushrooms.3Fast, Hot, and Fishy!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'll learn how to make any fish taste better and Buddy takes dead aim at the head of a prehistoric-looking fish.4Burnt Fish5Big Pot-O-Stew6Now That's a Tasty Burger!7Not Your Average Pizza8One Fish, Two Fish9Scallop Showdown10Little Smokies11Yellowtail Times Two12Dutch Oven Cook-Off13Punt and Pull14Backstrap Blues15Scotch & Salmon16Feeding Frenzy17Upscale Quail18Venison on a Stick19Beauty & the Beast20Trout with Attitude21Fish Cakes22Collaboration Kitchen23Giving Back24Eye OpenerSeason 2Season 3Season 4Season 5Season 6Season 7
