The Sporting Chef's Favorite Wild Game Recipes

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About the author

Scott Leysath

Since the late 1980’s Scott Leysath has been recognized as a leading authority on proper preparation of fish and game. Building on a corporate restaurant management background, Leysath opened his own Sacramento, California restaurant in 1987. Along with innovative fish and game items on the daily menu, he invited sportsmen to bring in their bagged fish and game so he could show them how it is supposed to taste. His reputation for extraordinary fish and game cooking led to the beginning of his catering enterprise, Silver Sage Caterers. Silver Sage provides exceptional meals for Northern California sporting groups such as Ducks Unlimited, California Waterfowl Association, National Wild Turkey Federation, Mule Deer Federation, Rocky Mountain Elk Foundation, California