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Scott Leysath, one of America's premier wild game chefs, reveals how others harvest and cook some of the country's least desirable creatures with fur, fins, feathers, spines and slime.
S1, EP3 "Apalachicola Squirrel Opener"
Celebrates shooting and cooking tree rats in Florida's Redneck Riviera.
S1, EP4 "What's An Eelpout"
Joining Scott at the 33rd annual Eelpout Festival in Walker, Minn.; it's Mardi Gras on a frozen lake as thousands pay tribute to the ugliest, slimiest fish in the Midwest; fried eelpout fillet is called a poor man's lobster.
S3, EP7 "Boney as Hell, but Edible?"
Leysath targets American Shad near Sacramento, California; known for being bony and mostly inedible, Chef Scott enlists the help of a fellow chef to show him how to cook them.
S5, EP7 "Bay Area Scoterama"
The small island of Molokai is full of invasive Axis deer; Leysath connects with a man who makes it his business to make the best of a bad situation; lifestyles and island life are what it's all about.
