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Scott Leysath, one of America's premier wild game chefs, reveals how others harvest and cook some of the country's least desirable creatures with fur, fins, feathers, spines and slime.
S3, EP6 "Asian Invasion"
Chef Leysath and friends use bows to shoot flying Asian carp in Illinois; they also head to Indiana where it's legal to shoot frogs with 22s and pellet rifles; neither of them taste like chicken.
S9, EP7 "Smoke Rings"
Scott and son, Jake, team up with Jimmy Galindo for an epic Texas night pig hunt.
S3, EP7 "Boney as Hell, but Edible?"
Leysath targets American Shad near Sacramento, California; known for being bony and mostly inedible, Chef Scott enlists the help of a fellow chef to show him how to cook them.
S9, EP8 "Meat Joe Wilson"
Joe Wilson shows Scott how to cook a whole moose with Reel Salty Charters in Ninilchik, Alaska.
S9, EP6 "My Sitka"
Learn why Sitka, Alaska is one of Scott's favorite places on Earth.
