Making improvements on cooking wild game
My ribs were protruding after sampling duck, goose, venison and fish prepared by wild game chef Scott Leysath at the annual Alabama Waterfowl Association sponsor banquet a few years ago.
It has been a while, but the memory of those easily prepared and delicious bites of wild game still linger.
Leysath lives in Sacramento and is an avid angler and hunter, pursuing waterfowl and upland game with a passion. That love extends into the kitchen, where he has built a successful business as ...
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