Jalapeno poppers are a summer grilling staple for many people, however this just might be the year to sideline that go-to dish and branch out a little. Scott says the reason so many people fall back on poppers is probably because they've previously had wild game that has been prepared improperly and poppers are an easy way to use wild game, but mask the flavor. They don't taste anything like the ingredients that are in them, he says. Once you marinate the meat for hours, stuff it in a jalapeno, bathe it in cream cheese and then wrap it in bacon the natural flavor of the meat is so far gone it could really be anything. Scott encourages wild game grillers to get to know their meat and how it should really taste when seasoned and cooked at the right temperature. He highlights a fun summer dish, Wild Game Street Tacos, that can be prepared with a lot of different wild game meats. In particular, he discusses how to make them using goose breasts. Scott also offers some solid grilling tips for achieving a better brown on your meat and explains what the juice you see coming out of your meat is.
Scott is also the host of "Dead Meat", a fun series that has Scott following interesting people that hunt, fish and trap unconventional wild game and serve it up with a silver fork. With four seasons already available on MyOutdoorTV, Scott says he is in the process of filming a new season. When the new season debuts on Sportsman Channel in November, viewers can expect to see Scott visiting Puerto Rico and sampling invasive iguanas. He'll also be tagging sharks in Florida and heading to the central coast of California to go after the odd and off putting Hagfish.
Be sure to watch "The Sporting Chef" on Sportsman Channel, Sundays at 1:00 p.m. ET. Scott is also the Executive Producer of "The Fishmonger" on Outdoor Channel, catch it Mondays at 7:30 p.m. ET. Plus, find all four seasons of "Dead Meat" on the MyOutdoorTV app where you can stream them anytime!