The Sporting Chef Season 6 Episode 12 Salad Days

The Sporting Chef is a popular television series, which showcases some of the most delectable Wild Game recipes from across North America. In the twelfth episode of the sixth season, the show explores the culinary arts of creating some mouth-watering salads, collectively titled 'Salad Days.'

'Chef' Scott Leysath, the host of The Sporting Chef, begins the episode by demonstrating how to cook some of the most delicious salads using wild game meat. The first dish, the elk steak salad, is a perfect blend of protein, fiber, and vegetables. In this recipe, The Chef introduces some lesser-known cuts of the elk meat and gives some valuable tips on how to tenderize and cook the meat to perfection.

The next dish, the quail salad, is a light and refreshing salad with a mix of peppery greens, tomatoes, almonds, and a tangy orange dressing. It is a quick and easy recipe that can be whipped up in just a few minutes. The salad is topped with juicy, succulent pieces of quail breasts, which are marinated in lime juice and salt, making them extra flavorful and moist.

The third dish, the venison and cabbage salad, is a unique blend of bitter and sweet flavors and is particularly popular in Germany as a winter salad. In this recipe, venison neck is slow-cooked in a broth and then shredded into small pieces. The marinated meat is then mixed with shredded cabbage, apples, and onions and dressed with a special sauce made with honey, vinegar, and mustard. This dish is perfect for hunters who want to use their game meat creatively.

The fourth dish, the salmon salad, celebrates the culinary delights of the Pacific Northwest. In this recipe, The Chef prepares the salmon fillets with a smoky rub and then grills them to perfection. The grilled fish is then served on a bed of greens, drizzled with a creamy avocado dressing and garnished with fresh herbs.

In the fifth and final dish, The Chef shows how to make a wild game sausage salad. In this recipe, The Chef uses a mix of wild game sausages, including elk and venison sausage, to create a flavorful and hearty dish. The sausages are grilled and then sliced, mixed with roasted peppers, feta cheese, and greens, and dressed with a tangy vinaigrette. This dish is perfect for those who want to experiment with different types of game meat.

Throughout the episode, The Chef shares tips and tricks on how to source, cook, and prepare wild game meat for different types of salads. He also gives suggestions on how to balance flavors, textures, and colors to make your salads more exciting and visually appealing.

In conclusion, Salad Days is a must-watch episode for those who are interested in cooking with wild game meat and want to explore different ways of incorporating game meat into their diet. Through the five unique and mouth-watering recipes, The Chef shows how game meat can be combined with fruits, vegetables, and dressings to create some incredible dishes that are healthy, satisfying, and a feast for the eyes.