The Sporting Chef Season 3 Episode 10 Kountry Meats

In The Sporting Chef Season 3 Episode 10 titled "Kountry Meats," host Scott Leysath travels to the country to explore the art of hunting, preparing, and cooking wild game. This episode focuses on the use of different parts of the animal that are often overlooked or underutilized.

The episode begins with Leysath visiting a farm where he meets farmer Tom and his family. Here, he learns about the unique process of rearing animals that graze on grass, resulting in lean and flavorful meat. Next, he takes a tour of the processing plant where he observes the butchering process and the different cuts obtained from the animal.

Moving on from the farm, Leysath visits the woods with his hunting dogs to hunt for some wild game. Upon returning to the kitchen, he shows how to prepare and cook the wild game in different ways to bring out the best flavors. Leysath demonstrates how to use the entire animal, including the organs like the heart, liver, and kidneys.

The first recipe he shows is a unique twist on the traditional meatloaf using the unconventional game meat of wild boar. The recipe requires marinating the meat overnight and adding a mix of spices, breadcrumbs, and vegetables. The loaf is then baked in the oven and served hot with a tangy tomato sauce.

Next up is a recipe that involves cooking the liver of the wild boar with the crispy bacon. This dish is a classic southern recipe known as liver and onions. Leysath shares his secret tips for cleaning and preparing the liver before pan-frying it with the bacon. The result is a delicious dish full of rich, earthy flavors.

Leysath also shows how to make a hearty and flavorful stew using the game meat of venison. The recipe requires the use of a slow cooker and an assortment of vegetables, herbs, and seasoning to bring out the best flavors. The end product is a wholesome and healthy meal perfect for the winter season.

In addition to the wild game recipes, Leysath also demonstrates how to cook a variety of pork cuts obtained from the farm. He shares his recipe for making a delicious honey and mustard glazed ham, which requires marinating the meat overnight and baking it in the oven. The glaze adds a nice sweetness and tanginess to the ham making it a crowd-pleasing dish.

Overall, the "Kountry Meats" episode of The Sporting Chef season 3 is a must-watch for anyone who loves to cook with unique cuts of meat. Leysath's tips and techniques will help viewers learn how to make delicious meals from unconventional animal parts while respecting the animals and the environment.