Dead Meat

Scott hits the waters of California in search of the ducks...and duck waters less hunted. Join the surf scoter hunt on the San Francisco Bay then head south to an area Scott Leysath refers to as "The Hills Have Eyes." The Salton Sea, just a couple hours east of Los Angeles has a creep factor of 11, and the duck hunting is like no other place he has hunted. kwhunting

Leysath is joined by wounded combat vets and a great group of supporters for a Rivers of Recovery fundraiser. They bowfish at night for invasive snakeheads, carp and whatever else swims within bow range. It all happens along the Potomac River just minutes from D.C. Also on the show, a casual striper tourney to raise money for the cause.

Leysath received an invitation from a friend, Vince Crudele, who has relocated to Montana from California. It's opening day for sharp-tailed grouse and Hungarian partridge. They hunt public lands with high-powered bird dogs. Following the hunt, Vince and Scott feed a firehouse in Helena.

Sandhill cranes have become a more popular target for bird hunters in the past few years. Several U.S. states have limited seasons, but Canada is thick with these prehistoric-looking creatures. Leysath is joined by DU Canada's Pat Kehoe and his chachalaca-chasing buddy, Ross Melinchuk. They've been called ""Ribeye of the Sky"" and Pat Kehoe prepares them a few different ways.

Texas has a feral pig problem. They can tear up a farmer's field or your backyard garden faster than a herd of rototillers. Corey Sprigs, The Hog Snyper is on a mission to thin the herd and Corey, Scott and Scott's son, Jake, head out at night to kill hogs that will be used to feed a church group in Brownsville.

Leysath is joined by his son, Jake, for a unique experience chasing an invasive Asian antelope in south Texas. Nilgai are secretive and are usually spotted in the dark with infrared technology. Making it all happen is Corey Spriggs, aka The Hog Snyper, who is as passionate about hunting nilgai as he is about reducing the feral swine population of Texas. The meat is prepared a few different ways, i

Leysath rejoins his Indiana pal, Cal Ditmar, a professional trapper. During his last visit, Leysath dared Ditmar to cook a skunk. Yes, a skunk. Not to back down from a challenge, Cal shows how it's done. They also take to the woods at night in search of coyotes and other night stalkers and talk to some seasoned trappers to learn more about why they do what they do. Not for the faint of heart or we

Scott Leysath takes a look back at the first 5 seasons of Dead Meat and features "The Good, the Bad, and the Slimy." The journey has been full of surprises, but they weren't all good.