The Sporting Chef prepares three of his favorite deer recipes, including his favorite, Venistrone Soup. Also on the show, Susie Jimenez, Stacy Harris,...
Adjust recipes to suit your own taste. If a recipe isn't a good fit for you, don't dismiss it - fix it to suit your own taste buds. Chef John McGannon...
Chef Scott makes his favorite fish cake recipe, John McGannon cooks dry-aged mallard breast, Hans Hummel and Cee Dub make Hi Mountain jerky, Melissa ...
Quail recipes from Chef Leysath, Michele Eichler's Elk Cheesesteak, Cee Dub's Cornbread, Chris Logan's White Seabass, Melissa Bachman has a Warm-Up Ti...
Kamp-Rite is the World Leader in Off the Ground camping gear - perfect for duck camp, deer camp or just camping in general. From The Sporting Chef air...
Why should you brine duck? Scott Leysath, The Sporting Chef, shows the difference in a brined duck, using Hi Mountain Seasonings, and a non-brined duc...
Stacy Harris makes wild game pizza, Hank Shaw has goose gizzards, Tiffany Haugen smokes salmon, Melissa Bachman has a bowhunting tip, John McGannon on...
Cook the perfect steak on your Camp Chef grill using these tips from Linkie Marais, Food Network Star finalist. She's using Hi Mountain Seasonings to ...
Wild boar soup stock by Chef John McGannon. His example uses wild boar bones, but the same method works for any game stock. From The Sporting Chef TV ...
When you get your deer back from the processor, the packages are usually marked "stew" or "roast", etc. Chef John McGannon explains why it helps to ha...
