Guest: Scott Leysath — The Sporting Chef Episode: Field-to-Table Made Simple
What’s inside (quick hits):
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The three biggest mistakes that make wild game “gamey”—and how to fix them
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Field care that actually matters (cooling, cleanliness, trim)
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Cut-to-method pairings for deer, elk, upland, and waterfowl
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Weeknight formulas: fast marinades, hot-and-fast sears, smart sides
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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
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