The Pheasant Gourmet, Scott Leysath, Featured in Covey Rise magazine

SACRAMENTO, Calif. (Ammoland.Com) – Scott Leysath, also known as The Sporting Chef, gives readers tips and tricks for making tasty upland bird dishes featured in the current issue of Covey Rise magazine. One of Leysath’s tricks is utilizing those pheasant legs most folks throw out as too ‘gamey’ or not enough meat. Visit http://coveyrisemagazine.com for Leysath’s “Pheasant Leg Stew” recipe and learn how to create this hearty meal for the next sporting clay league night.

Scott Leysath Featured in May issue of Covey Rise Magazine
Scott Leysath Featured in May issue of Covey Rise Magazine

Luckily, Covey Rise magazine was able to track Leysath down at a pheasant hunt near Huron, So. Dakota last December. Since the lodge already had cooks to feed the hungry hunters, Leysath didn’t want to interfere with a good thing, but Covey Rise got him to share his skills with the parts of pheasant most people toss to the dogs – the legs.

“Once my freezer is full of sinewy upland bird legs and carcasses, I’ll load them into a roasting pan along with scraps of vegetable ends, peels, skins and a garlic bulb or two. After browning evenly in a 450-degree oven, I crank down the heat, add an inch or so of white wine and cover the pan while braising for several hours. Dump the whole mess into a stockpot, add cold water and simmer overnight. Oh sure, the windows get a little steamy and the shutters might be a tad greasy, but the aroma is intoxicating,” said Leysath in the article.

Pick up a copy available now on newsstands everywhere or visit http://coveyrisemagazine.com for more information.

The Sporting Chef tv series, 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. Tune in to The Sporting Chef exclusively on Sportsman Channel on Sundays at 12:30 p.m. ET with additional airtimes of Mondays at 4 p.m., Wednesdays at 9 a.m. and Saturdays at 6:30 a.m. ET.

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 and Instagram at http://instagram.com/sportingchef

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