Guest: Scott Leysath — The Sporting Chef
Episode: Field-to-Table Made Simple
What’s inside (quick hits):
The three biggest mistakes that make wild game “gamey”—and how to fix them
Field care that actually matters (cooling, cleanliness, trim)
Cut-to-method pairings for deer, elk, upland, and waterfowl
Weeknight formulas: fast marinades, hot-and-fast sears, smart sides
Gateway dishes that win over non-hunters (and why they work)
Takeaway: Respect the animal, manage heat and fat, add acid and texture—great wild game is technique, not luck.
Follow Scott: @thesportingchef
Follow John: @johnstallone
