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Sunday, 7:30 a.m. ET – Sportsman Channel 

The Sporting Chef

The Sporting Chef

Scott Leysath

Scott Leysath

USA - -( It is a wild game feeding frenzy at a hip kitchen in downtown Sacramento on this week’s The Sporting Chef an original series hosted and created by Scott Leysath, renowned chef for anything with fins, feathers or fur.

Leysath gets in the action at the annual game feed at the House Kitchen & Bar and his other guests, including Hank Shaw, Melissa Bachman and Stacy Harris, give viewers tips and tricks to ensure their next meal is sublime.

Tune in to The Sporting Chef on Sportsman Channel on Fridays at 11:30 a.m. ET and Sundays at 7:30 a.m. ET.

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

Chris Nestor, chef and owner of House Kitchen & Bar, shows off his wild game menu for an annual “clean out your freezer event” for local hunters.

“It is a chance for our chefs to cook something different and learn the proper way to cook wild game,” said Nestor.

Meanwhile, Hank Shaw, author of “Hunt.Gather.Cook,” shows how to make a schnitzel from antelope heart; Melissa Bachman gives tips on using predator calls to bring in black bears closer and Stacy Harris provides advice on raising healthy chickens – and eggs.

This season brings on board big game huntresses Jana Waller, Melissa Bachman, Tiffany Haugen and Michele and Fred Eichler. Also joining the show, Field & Stream’s “Wild Chef” David Draper, WildEats.Com Chef John McGannon, and San Diego’s “Carnitas Snack Shack” Chef Hanis Cavin. Leysath is also bringing back popular co-hosts like sustainable living expert Stacy Harris, hunter/gatherer Hank Shaw, cast iron pro C.W. “Cee Dub” Welch and Buddy T, the show’s resident redneck.

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

Learn more about Camp Chef pizza ovens at Hi-Mountain Seasonings at and Michael David Winery at

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