By David Draper
In our Six Pack series, I sit down with interesting people to ask them six questions about hunting, fishing, eating, and just plain living well. This week I sit down with Scott Leysath, better known as the Sporting Chef.
If you have any interest in wild-game cooking, and obviously you do, you’ve probably seen Scott Leysath’s name a time or two. Billing himself as the Sporting Chef, Leysath has been cooking up fish and wild game, and promoting it to the public, long before it was trendy. Over the years, he’s hosted a number of television shows and is a regular on the sport show circuit. Most recently, he serves as the host of “Dead Meat” on the Sportsman’s Channel and authored a new book of deer recipes, The Sporting Chef’s Better Venison Cookbook. I had a chance to hunt with Leysath in Utah last fall and found him humble, hilarious, and an all-around good guy.
When we met, you joked about recently burning yourself while making a batch of jerky in the smoker, relating yourself to all the rest of us hunter-cooks who have done the same thing at one time or another. How does that everyman approach translate into your wild-game cooking?