Recipes
The Sporting Chef’s Wild Game Easter Menu: 5 Recipes Worth Skipping the Ham For
Most Easter tables look the same. Spiral ham, maybe a leg of lamb if someone’s ambitious, a Jell-O salad that nobody asked for. If that’s your tradition, no judgment. But if you hunt and fish — and if you’ve spent any time with this site — you already know there’s a better option sitting…
Read MoreCampfire-Fried Albalone with Pickled Kelp Tartar
Fried abalone strips with pickled kelp tartar sauce — plated on location in Sitka, Alaska. There’s a reason you don’t see a lot of abalone recipes on the internet that actually taste like abalone. Most of them pound it, bread it heavy, and fry it too long — turning a twenty-dollar shellfish into something that…
Read MoreSitka Sea Cucumber with Beach Asparagus — Chef Edith Johnson’s Alaskan Kitchen
Chef Scott Leysath and Chef Edith Johnson holding sea cucumber When Dead Meat Season 9 took me to Sitka, Alaska, I wasn’t sure what to expect. Beautiful country, world-class fishing, the occasional bear wandering through the background of your shot — all of that I was ready for. What I wasn’t ready for was…
Read MoreMoose Steak with Wild Blueberry-Huckleberry Balsamic Reduction
By Scott Leysath | Dead Meat, Season 9 | Filmed at Dove Island Lodge, Sitka, Alaska There are two kinds of people who cook wild game. The first kind overcooks it, wonders why it tastes gamey, and never makes it again. The second kind figures out that wild game is not a forgiving protein…
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