From the Field to the Table
Riverton, WY -(Ammoland.com)- The time-honored traditions of pheasant hunting and the enjoying what that game provides to the dinner table are the challenges that Hi Mountain Seasonings President Hans Hummel and veteran game chef Scott Leysath encounter as they fire up their shotguns and heat up their skillets at Paradise, Utah’s Sportsman’s Paradise in the next episode of “The Sporting Chef” on the Sportsman Channel.
Join Hummel and Leysath as the bird dogs flush, the pheasants fly, and dinner is served. Without wasting any time, Hummel prepares the pheasant southwestern style with Hi Mountain’s Fajita Seasoning in the field as snowflakes fall, and Leysath prepares a side of elk backstraps with HMS Elk Seasonings for a truly delicious dinner.
This is one episode of “The Sporting Chef” that you won’t want to miss. The show will air on The Sportsman Channel on Sunday, July 13th at 7:00 a.m. EST, Friday July 18th at 11:30 a.m. EST and Saturday July 19th at 3:30 a.m. EST.
Hi Mountain’s entire line of products, cooking tips, instructional videos, and recipes are also available online, and the products can be found at high-quality sporting goods stores, farm and ranch stores and many local grocery stores.
About Hi Mountain Seasonings
Located in the heart of Wyoming, Hi Mountain Seasonings was founded in 1991. It is the premier manufacturer of kits for homemade jerky and sausage. Hi Mountain Seasonings has successfully captured distinct, traditional Western flavors in its jerky cure & seasonings, Western-style seasonings, bacon cures and other products that make up the unique line of gourmet Western seasonings. In 2011, Hi Mountain Seasonings introduced a line of delicious freeze-dried Camping Meals.