The Sporting Chef Season 5 Episode 6 New South

In season 5 episode 6 of The Sporting Chef, titled "New South," host Scott Leysath travels to the southern United States to explore the unique hunting and culinary traditions of the region. From wild boar to alligator, Scott samples a variety of local game meats and learns how to prepare them using traditional southern techniques.

The episode begins with Scott traveling to Louisiana to try his hand at alligator hunting. With the help of local guides, he navigates the swamps and bayous in search of these prehistoric reptiles. After a successful hunt, Scott learns how to clean and fillet the alligator, and then turns the meat into a delicious gumbo.

Next, Scott heads to Mississippi to hunt wild hogs. These invasive animals can cause serious damage to crops and ecosystems, and are a popular target for hunters in the area. Scott joins a group of experienced hog hunters for a nighttime hunt, using dogs to track and corner the elusive animals. Once again, Scott showcases his culinary skills by preparing a savory wild boar stew.

In Alabama, Scott meets up with a group of duck hunters for a morning hunt. With the sun rising over the water, the hunters wait patiently for their targets to appear. After the hunt, Scott prepares a classic southern duck recipe, using sweet potatoes and peaches to add a unique twist to the dish.

Finally, Scott travels to Georgia to hunt deer, one of the most popular game animals in the southern United States. After successfully bagging a deer, he heads to a local smokehouse to learn how to make venison jerky. Using a simple marinade and the smoke from hickory wood, Scott creates a delicious and nutritious snack that's perfect for a day out in the woods.

Throughout the episode, Scott showcases his passion for both hunting and cooking. He emphasizes the importance of using locally sourced and sustainable ingredients, and encourages viewers to try new and exciting game meats. With his easy-to-follow recipes and down-to-earth approach, Scott makes it clear that anyone can enjoy the thrill of the hunt and the satisfaction of a well-cooked meal.