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| Leysath's NEW cookbook, his third |
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| Leysath shoots a squirrel for Dead Meat |
Scott Leysath was in town promoting his new cookbook - The Sporting Chef's Better Venison cookbook. He also brought two cameramen with him from California to film an episode of his new TV show entitled Dead Meat. We harvested two squirrels, two raccoons and one rabbit for the pot of Lowcountry stew. His new cookbook is 176 pages of recipes and photos that covers everything from salads to stovetop to smoked dishes. After a special cooking session to photograph dishes for an upcoming article in the Charleston Mercury, I can attest to how tasty Leysath's culinary creations can be. One tasty recipe involves meat from a venison neck roast, which is shredded and with olive oil, ricotta cheese, marinara and more to make Venison Manicotti. Just don't ask him to cook crow for you - because then you have to EAT crow!
To view a video clip about new show Dead Meat click
here.
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| Gator bites were served up for friends |
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| Leysath and Jamey Copeland during filming |
To view past blog entries about Scott Leysath click
here.
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