“The Sporting Chef” Attends an Asado Feast

The Sporting Chef
The Sporting Chef

SACRAMENTO, Calif. (Ammoland.Com) – This week on The Sporting Chef, Scott Leysath participates in an Asado Feast, a traditional Argentinian fest, complete with a doe on a spit. Plus, Chef Leysath’s ‘Sporting Friends’ are joining in to showcase their tried-and-true recipes for anything with fur or fins. The Sporting Chef airs exclusively on Sportsman Channel Sunday, May 31 at 12:30 p.m. ET.  

Asada Feast on The Sporting Chef
Asada Feast on The Sporting Chef

Chef Leysath is back to his old stomping grounds of Virginia to attend an annual Asado Feast, which is a celebration of food, friends and family eating barbecued foods basted in a traditional chimichurri sauce from South America. 

Also in this week’s show, a local angler shows how to take an ugly fish – the Oyster Toad Fish – and turn it into something delicious. “As ugly as they are, oyster toads are great to eat. They are a neutral, light, flaky fish that doesn’t taste like it looks,” said Leysath. Plus, eating these oyster-eating fiends will help protect Virginia’s oyster populations.

Later in the show, Leysath attends a National Wild Turkey Federation (NWTF) Wheelin’ Sportsmen event. Wheelin’ Sportsmen is one of the outreach programs under NWTF and Virginia has one of the most active chapters with 35 events per year. Learn more at http://www.vanwtf.com/wheelin.aspx

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, http://www.thesportsmanchannel.com/shows/the-sporting-chef/

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 http://TheSportingChef.com and sign up for The Sporting Chef newsletter. Also visit on Facebook at http://facebook.com/TheSportingChef

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