The Sporting Chef

Fish and shrimp are best friends, especially when they are cooked together.

Scott only cooks with cheap wine and saves the expensive stuff for drinking. He shows how to make a simple red win sauce.

Scott doesn't cook a duck or goose without brining them first. Learn how to draw blood without diluting the brining water.

Scott shows his recipe for marinating waterfowl. It's a very simple recipe with a citrus Asian kick.

Scott shows a simple way to make sure you don't have 'fish juice' in your freezer bags.

Chef Leysath explains the difference between cooking different sizes of meat in different oil temperatures.

Got leftover chili? Here's a simple way to make sure it doesn't go to waste.

Scott makes a simple breakfast slider sandwich with ground wild boar and quail egg.

Chef Leysath demonstrates his technique for slicing a backstrap and how to tie it after you stuff it.

Scott slices a marinated duck breast and shows you how it should look (and what it shouldn't look like) when cooked under proper temperatures.