
Scott Leysath, one of America's premier wild game chefs, reveals how others harvest and cook some of the country's least desirable creatures with fur, fins, feathers, spines and slime.
It's the bear opener in Minnesota and Buddy Toepfer has waited five years for the chance to shoot a big one; Buddy's got a buddy who just happens to have a bear or two on his property.
Scott gets back together with a few good friends in search of some of the lesser eaten fish in the Sacramento River Delta, common carp; bow fishing with Matt Lachlan and Kevin Phillips from Michael David Winery for common carp.