The Sporting Chef Season 3 Episode 15 Freezer Fare

In this episode of The Sporting Chef, host Scott Leysath teaches viewers how to utilize the game meat from their freezers to create delicious and easy-to-make meals. With hunting season over and many sportsmen left with a surplus of meat, Leysath offers creative solutions to avoid waste and make the most out of the bounty from the field.

Leysath begins the episode with a savory slow-cooked venison stew. He explains how to properly defrost the meat and prepares it in a Dutch oven with a combination of vegetables, herbs, and a splash of red wine. As the stew simmers, Leysath recommends adding a few chopped potatoes to thicken the dish and make it more filling.

Next, Leysath shows how to make a spicy jalapeño and cheese game sausage, which can be cooked and served immediately or frozen for later use. He combines a variety of game meat including elk, venison, and wild boar, with jalapeños, cheddar cheese, and his signature meat seasoning. After mixing the ingredients, he stuffs the sausage mixture into casings and cooks them on a smoker for a few hours. The finished product is a delicious and spicy meat snack that can be enjoyed on its own or paired with crackers and cheese.

For a quick and easy breakfast idea, Leysath shares his recipe for a breakfast burrito using ground wild turkey meat. He seasons the meat with a blend of spices and cooks it in a pan with scrambled eggs. After adding a few dollops of salsa and some shredded cheese, he wraps the mixture in a warm tortilla for a perfect on-the-go breakfast.

Another freezer-ready recipe in this episode is the wild game pot pie. Leysath explains how to cook the game meat in a slow cooker with a mix of vegetables and prepares the pie crust from scratch, rather than using a store-bought version. After combining the cooked meat and vegetable mixture in a baking dish, he adds the pie crust on top and bakes until golden brown.

Finally, Leysath ends the episode with a twist on the classic spaghetti and meatballs, using ground wild boar meat. He combines the meat with breadcrumbs, eggs, and seasonings to make the meatballs. For the sauce, he simmers tomatoes, onion, garlic, and fresh herbs together with a splash of red wine. Once the meatballs are cooked through, he adds them to the sauce and serves the dish over a bed of spaghetti noodles.

Throughout the episode, Leysath offers tips and tricks for properly storing, thawing, and cooking game meat to ensure the best possible flavor and texture. He stresses the importance of using every part of the animal and avoiding waste, while still creating meals that are both delicious and simple to make.

Whether you're a seasoned hunter or just looking to use up the meat in your freezer, this episode of The Sporting Chef offers plenty of mouth-watering ideas to elevate your game meat cooking game.