The Sporting Chef Season 7 Episode 2 Game Winners

“The Sporting Chef” is a celebrated show that focuses on preparing and cooking wild game meat. In season 7 episode 2, titled “Game Winners,” viewers are taken on a journey that showcases a variety of wild game dishes and the stories behind harvesting them. The show is hosted by Scott Leysath, a renowned chef, and avid hunter, who shares his expertise and love for wild game meat with the viewers.

The episode begins with Leysath sharing his recipe for venison osso buco, a Sicilian dish that traditionally uses veal shanks. Leysath demonstrates how to prepare the venison shanks by searing them in a hot pan, deglazing it with red wine, and then braising them in a tomato-based sauce. Leysath uses his years of culinary experience to add his own twist to the recipe, leaving the viewer with a mouthwatering dish, perfect for a cold winter evening.

Next up, Leysath meets up with Tim Wells, a bowhunting expert, and guide, who takes him on a thrilling hunt for wild turkey. As they navigate through the terrain, Wells shares his tips and techniques on how to hunt turkeys in different environments. Leysath is fascinated by Wells's unique skills and is eager to prepare a dish using the turkey meat.

Back in the kitchen, Leysath prepares turkey picatta, a dish that features thinly sliced turkey breasts, dredged in flour, and seared in a hot pan. The turkey picatta is then served with a tangy lemon and caper sauce, and a side of wild rice. Leysath's turkey picatta is a refreshing twist to a traditional veal picatta, and is a great way to showcase turkey meat.

Moving on, Leysath meets up with Travis Hamele, a local farmer and hunter who owns 100 acres of farmland in Wisconsin. Hamele takes Leysath to his property where they harvest a couple of deer that have been feasting on his cornfield. Hamele explains that deer hunting is not just about the thrill of the chase but also the critical role it plays in preserving the ecosystem.

Back in the kitchen, Leysath prepares a Venison and pumpkin chili, using some of the deer meat he harvested earlier. The chili has a unique flavor profile, as Leysath uses pumpkin to add natural sweetness to the dish. The chili is accompanied by bread made from scratch and is the perfect way to warm oneself on a chilly evening.

As the show comes to a close, Leysath reflects on how lucky he is to do what he loves and shares his passion for wild game meat with the viewers. The episode leaves the viewer with a better understanding of the importance of hunting and how to prepare delicious wild game meals.

In conclusion, “Game Winners” is a must-watch episode of “The Sporting Chef” for anyone interested in cooking wild game meat. This episode highlights some of the most popular wild game meat, the skills required to harvest them, and the delicious ways to prepare them. The show is not only informative but entertaining and is a great addition to anyone's cooking show lineup.