Dead Meat

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.
Rivers of Recovery
S6 E2

Leysath welcomes a wounded combat vets and a group of supporters for a fundraiser; they bowfish at night for invasive snakeheads and carp; it all happens along the Potomac River; a casual striper tournament to raise money for the cause.

Boney as Hell, but Edible?
S3 E7

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.

Rattlesnake and Hogs in Oklahoma
S2 E8

Scott is in Oklahoma tracking down a reptile most people try to avoid and also does his part in managing wild hogs.

Apalachicola Squirrel Opener
S1 E3

Celebrates shooting and cooking tree rats in Florida's Redneck Riviera.

What's An Eelpout
S1 E4

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.