The Sporting Chef

Stacy Lyn Harris is bringing the heat to a few of her favorite breakfast dishes. Harvesting Natures has the bead on hunting feral hog. Tommy "The Fishmonger" Gomes is slinging swordfish. And Scott Leysath gets a makeover. kwhunting kwfishing kwadventure

Stacy Lyn Harris makes Venison Smashburgers and a copycat version of an American favorite. Also, Brad Fenson, Harvesting Nature, Kyle Owens, River Klass, Bama Grill Master and Buddy.

Stacy Lyn Harris shows how to turn a tough cut into a delicious Ragu. She also prepares a special dish with Venison Medallions. Also Brad Fenson, Harvesting Nature, Kyle Owens, Jason Nauert, Bama Grill Master, Scott Leysath and Buddy.

Stacy Lyn shows a different way to make good use of wild turkey meat. She makes Wild Turkey Sausage and two great Wild Turkey Pizzas. Joining Stacy Lyn are Harvesting Nature, Brad Fenson, The Bama Grill Master, Susie Jimenez, Kyle Owens and Buddy.

Stacy Lyn Harris demonstrates how to make, package, freeze and cook wild game sausage. Also on the show are Brad Fenson, Harvesting Nature, Kyle Owens, Aliceson Bales, Scott Leysath, Bama Grill Master and Buddy.

Stacy Lyn shows how to poach fish in "Crazy Water." Also, Fisherman's Stew and Fish Poached in Milk and Herbs. Joining Stacy Lyn on the show are Susie Jimenez, Kyle Owens, Buddy T and the Bama Grill Master.

Stacy Lyn Harris prepares Venison Meatballs and Ale Gravy Rolls, Goose Pastrami and Venison skewers with Peanut Sauce. Also on the show are Brad Fenson, Harvesting Nature, Kyle Owens, Susie Jimenez, Bama Grill Master and Buddy.

Stacy Lyn Harris is showing off a unique approach to a pork presentation, while Harvesting Nature is all about wild pigs. Tommy ""The Fishmonger"" Gomes is back and Scott Leysath prepares a classic South American dish.

No fish says "Southern" more than catfish. Stacy Lyn prepares two of her favorite fish recipes and No-Fail Cheesy Hushpuppies.

Home for the Holidays - Holiday cooking can be a stressful experience. At the Harris house, Stacy Lyn is used to feeding a crowd and there's no better time to do it than during the holiday season. Oyster Dressing, Stuffed Venison Loin, & Turkey Breast with Sausage and Cranberry Stuffing