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Sporting Chef, 7 am ET on Sportsman Channel

Sacramento’s Scott Leysath Serving up Wild Game at International Sportsmen’s Expo

Scott Leysath

SACRAMENTO, Calif. (August 28, 2014) – There is a right way – and wrong way – to cook quail and wild game Chef Scott Leysath will show how easy it is for juicy, mouthwatering quail in this week’s The Sporting Chef – an original series hosted and created by Scott Leysath. Tune in to The Sporting Chef on Sportsman Channel on this Sunday at 7:00 a.m. ET with re-air Friday, September 5 at 11:30 a.m. ET

“If your upland birds are dry, don’t blame the birds,” says Leysath. “Don’t drown your quail in a slow-cooker loaded with ‘cream of anything’ soup. If you just don’t cook it so long, it will be moist and tender. When you try and cook a quail until the juices run clear, like many recipe books will tell you, there aren’t any juices.” Chef Leysath shows how to cook quail the right way with his Pan-Seared Quail Stuffed with Rabbit-Rattlesnake Sausage (but any sausage will do).

Joining Leysath on the show is Full Draw Outfitters’ Michele Eichler, whose cheesesteak is a lodge favorite. John McGannon talks coolers, Melissa Bachman has tips to keep you warm on a late season cold weather hunt, cast iron pro C. W. “Cee Dub” Welch makes cornbread in a vault and the show’s resident redneck, Buddy T, prepares his favorite shrimp dish.

To learn more about what’s on the grill this season, visit

Learn more about Camp Chef and the Smoke Vault used in this episode at Hi-Mountain Seasonings Poultry seasoning Leysath used on the quail at and pair it all with a bottle from Michael David Winery at

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 Sporting Chef at and on Facebook at

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