Airs Sunday 7 a.m. ET
USA – -(Ammoland.com)- Stacy Harris of GameandGarden.com joins host Scott Leysath on 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 26 at 11:30 a.m. ET
The beauty in this episode is Stacy Harris, a woman who knows her way around a garden and wild game cooking. Leysath visits her home in Alabama to make her homemade wild game pizza – with one secret ingredient – goat cheese!
“Stacy is the real deal when it comes to creating foods she’s taken out of her garden. From the dough we created to the homemade pizza sauce from her own tomatoes, she gives us tips on how easy it to create a sustainable life for your family,” said Leysath.
Also on this week’s show is Hank Shaw, wild game chef and author, who shows how to properly cut goose gizzards for slow simmering.
“There is no reason to throw gizzards away – they make great bases for stews or gravy. Just cook them slow and low – 12 hours is not too long on these,” said Shaw.
Other guests include: John McGannon talks addition by subtraction, Melissa Bachman gives tips on staying quiet with your bow, Tiffany Haugen smokes salmon in her Camp Chef Pellet Grill and Smoker and the show’s resident redneck, Buddy T, prepares ‘swamp dip.’
To learn more about what’s on the grill this season, visit www.thesportsmanchannel.com/shows/the-sporting-chef
Learn more about Camp Chef and the Pellet Grill and Smoker used in this episode at www.campchef.com Hi-Mountain Seasonings Leysath used on the goose at www.himtnjerky.com and pair it all with a bottle from Michael David Winery at www.michaeldavidwinery.com
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.