The San Joaquin Delta (Sacramento, Ca. area) is the hunting location while coot and pigeons are the targets on the menu for the next episode of Dead Meat airing exclusively on Sportsman Channel, the leader in outdoor television for the American Sportsman. It’s a rare sighting to see Host Chef Scott Leysath hunting in his backyard of Sacramento, but he makes the most of his time at home with the assistance of his hunting and restaurant friends. Food is often a crucial part of this “Super” weekend and the meals Leysath lines up will not disappoint. Tune into Dead Meat on Sunday, February 3 at 8:30 p.m. ET/PT.
American Coot, or more commonly referred to as Mud Hens, are first on the menu. After a successful hunt with his friends, Leysath brings the birds back to a local restaurant for cleaning and preparation. Viewers are sure to be surprised by the techniques incorporated by Leysath’s friend Mark Morais as he aims to bring out the best flavor for the patrons to sample.
“I think there is a certain unflattering perception when it comes to consuming Mud Hens or Pigeons,” said Scott Leysath, Host of Dead Meat. “My objective is to show people it’s easy to hunt these birds and yes, they can also be very flavorful to eat. I think viewers will be shocked to find out what our taste testers think of these birds.”
Image courtesy Sportsman Channel