Sunday, 7 am ET on Sportsman Channel
USA--(Ammoland.com)- Fresh salmon, smoked pheasant and bear sausage are all ingredients used to make multiple pizzas using Camp Chef’s Italia Pizza Oven 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. 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 www.thesportsmanchannel.com/shows/the-sporting-chef
According to Leysath, the average American eats 46 slices of pizza annually and three billion pizzas are sold every year. Why the fascination with pizza? “Pizza is so easy to make and it is something you can get your kids involved with too,” said Leysath. “Which is really nice using Camp Chef’s Italia Pizza Oven as it is fast and the clean up is super simple.”
Leysath also adds Hi-Mountain seasonings to his pizzas and ends the meal with a bottle of Michael David Winery’s 7 Deadly Zins wine. Also in this episode, Stacy Harris make venison bourguignon, Tiffany Haugen shows how to make bear jerky and Cee Dub comes up with a simple dessert.
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.