This Week’s “The Sporting Chef” on Sportsman Channel Features Wild Game Salads

SACRAMENTO, Calif. (Ammoland.Com) – Scott Leysath, host of The Sporting Chef, admits it is very simple to transfer recipes for domestic animals to wild game – all it takes is a little adjustment. On this week’s The Sporting Chef, presented by Camp Chef, Leysath creates wild game salads from venison and pheasant that don’t require much fuss. Plus, his Sporting Friends, including John McGannon, Buddy and CeeDub, share their most unique recipe tips and tricks.

The Sporting Chef Thai Venison Salad
The Sporting Chef Thai Venison Salad

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.

“The recipes I’ve created over the years are your everyday domestic meats that I’ve adjusted a little bit for game meat,” said Leysath. “Game meats just require more attention on preparing – which starts with your butcher – to proper cooking temperatures and I guarantee you any recipe can be transformed, probably for the better.”

Leysath treats both the venison flank steak and pheasant breast/legs in the Camp Chef SmokePro first, then seasons both with a selection from Hi Mountain Seasonings. For the steak, he creates a spicy Thai inspired salad with homemade dressing over a bed of udon noodles. The pheasant is treated to a creamy homemade dressing. “Taking a chicken salad recipe and swapping in leaner cuts of meat like pheasant or turkey works out really well. I would even put this between two slices of bread for a fantastic sandwich,” commented Leysath.

Also in this episode, Shayna Bane of Weston Products shows how to make a Cleveland-inspired sausage stuffing for brats; Melissa Bachman shares how she dials in her target practice when traveling with her bow; John McGannon makes a wild boar cannelloni and CeeDub makes the perfect camping appetizer using French bread and fresh mozzarella in his Dutch oven.

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.

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