The Sporting Chef

Episode 2

Venison Stir-Fry

What's crispy, sweet, spicy and sour? Host Scott Leysath's "Crunchy Venison Stir-Fry." Find out how to put the crunch into this delicious dish. Also, Leysath checks in with his favorite fishmonger who explains the differences between shrimp and prawns just before dropping them onto a hot griddle, the best way to prep your meals before leaving for camp, Tiffany Haugen cans venison, Stacy Harris creates a stick-to-your-ribs sweet potato and venison dish and Buddy T has a sit-down with some mushrooms.

Episode 3

Fast, Hot, and Fishy!

Camp Chef's new Artisan Pizza Oven is put to the task with Elk Backstrap and fresh Coho Salmon by Chef Leysath. At 700+ degrees, it should be done faster than you can say, "Don't overcook it!" Tommy Gomes tears into a Leopard Shark and then cooks the good part, Chef Chris Logan shows why a fire extinguisher should always be nearby when he's cooking grouper, Cee Dub puts the cure to cast iron, you'll learn how to make any fish taste better and Buddy takes dead aim at the head of a prehistoric-looking fish.

Episode 4

Burnt Fish

Episode 5

Big Pot-O-Stew

Episode 6

Now That's a Tasty Burger!

Episode 7

Not Your Average Pizza

Episode 8

One Fish, Two Fish

Episode 9

Scallop Showdown

Episode 10

Little Smokies

Episode 11

Yellowtail Times Two

Episode 12

Dutch Oven Cook-Off

Episode 13

Punt and Pull

Episode 14

Backstrap Blues

Episode 15

Scotch & Salmon

Episode 16

Feeding Frenzy

Episode 17

Upscale Quail

Episode 18

Venison on a Stick

Episode 19

Beauty & the Beast

Episode 20

Trout with Attitude

Episode 21

Fish Cakes

Episode 22

Collaboration Kitchen

Episode 23

Giving Back

Episode 24

Eye Opener