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 Rss Apple Podcaster →
