Join “The Sporting Chef” E-Newsletter, Receive FREE Holiday Recipe E-Book

The Sporting Chef
The Sporting Chef

USA – -( Just in time for the holidays, join The Sporting Chef’s e-newsletter and receive a 20-page holiday recipe e-book for FREE! This recipe book includes appetizers and main dishes featuring fish, duck and dove and several ways to prepare venison.

To sign up for the newsletter and receive the free e-book, text “sportingchef” to 22828 (text rates may apply) or visit

The Sporting Chef, presented by Camp Chef, is an original series hosted and created by Scott Leysath, renowned chef for anything with fins or fur. The Sporting Chef begins its third season exclusively on Sportsman Channel on Sunday, January 4 at 12:30 p.m. ET.

“If you are looking for simple, healthy dishes to utilize that duck or deer you got this fall to wow your company for the holidays, this recipe e-book has it all,” said Leysath.

“I even included a few sauce recipes to use in your regular tried-and-true dishes to give them a new twist. Happy Holidays to my friends, sponsors and fans!”

The recipe e-book also includes wine pairings from Michael David Winery and Scott’s tips to ensure the meal is extraordinary. Each recipe also features Hi Mountain Seasonings.

The Sporting Chef features a talented cast of chefs and outdoor experts who share decades of experience in the woods, on the water and in the kitchen. To learn more about what’s on the grill this season, visit,

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 The Sporting Chef at and sign up for The Sporting Chef newsletter. Also visit on Facebook at