I like everything about cooking wild game. I also like to think I’m fairly creative with wild things we bring back from the woods. But unless you’re plugged into other people with a passion for wild food, someone with a fresh approach that keeps it fun, you tend to fall back on the familiar — squirrel baked in cream sauce, fried fish fillets, and deerburgers. All those are good eating, but I was inspired last week to elevate my game.
What re-pumped my passion was an email invitation to be part of a virtual cooking experience hosted online by Scott Leysath, widely known as the The Sporting Chef. Leysath, of Sacramento, California, has been cooking fish and game on television for years, and he hosts both “The Sporting Chef,” and “Dead Meat” on the Sportsman and Outdoor channels. Dead Meat travels the country discovering fascinating outdoor people who are