 Coming up on the sporting show today on the show. I'm going to take this blustery day opportunity to head down river and see a Few old friends Also on the show today. We have Stacy Suzy Melissa Cdub and buddy, but for now I let people know that I'm from northern California not the one you usually see on TV There's a big difference between the sun-drenched movie star country down south and my California that surrounds the state capital of Sacramento Let's take a drive down the river and I'm headed for the town of block in a place called Al the Waps Well as it turns out I found a friendly bar stool here at Al the Waps and while I get settled in I want you to check out Suzy Jimenez Nobody knows how to spice it up better than Suzy When using spices here is the number one thing that you must do in the kitchen Get a cast iron skillet Throw your whole seat in there Now you're going to put this over medium heat But what you're trying to do is toast the natural flavor to come out So that you can get a nice toasty aromatic feeling And I say feeling because you're really going to feel it when you eat it And flavor into your dishes. I'm using my hands. I wouldn't suggest that But you can also use The handle and just do this You're going to see when you finally toasted it because you're going to see it smoking And you're actually going to see it brown And then you're going to start seeing the seeds actually jump You'll want to do this with fennel seed coriander Cumin dill seed anything that's whole seeded like this You obviously don't want to get dill weed and stick it in there because it'll just burn So put it in a coffee grinder You still want it to be a little coarse when you use it so that you still get a nice texture to it So now they're toasted and they're beautifully done now. They're ready to be eaten All right, so Susie did her thing. I'm here at Al the Wops It's a rainy friday afternoon. So they tend to get a large crowd here What they're known for is big juicy burgers and steaks Today Maggie the chef is going to make me a bison burger. So I'm heading to the kitchen now to see Maggie Back here where it all happens. I've got Maggie who's got bison burgers Now Maggie you don't normally serve bison burgers, right? You're doing it for me I see you have the high mountain steak rub And I would say that you use this all the time But I'm pretty sure that you know that I brought that high mountain steak rub right there Maybe half maybe next time now Maggie. How do you like to cook your burgers? What temperature? I like my medium well medium well Okay, now I like my burgers rare to medium rare So I'm okay if there's some blood in there too. I like them nice and juicy One of the things that people do with their wild game burgers is they don't add fat to them So they're a little on the lean side I'm going to get out of Maggie's way for a minute and we'll talk burger because he's got work to do Right, it's not just me isn't news You know, I have it on good authority that my burger is ready My bison burger is ready that Maggie cooked But you know when you come down to Al the Wops, don't expect to get a bison burger So when you walk in and say hey, I want one of those bison burgers that lace have had. Well, you're gonna have to bring your own The food here is great It's one of those burgers that you kind of have to you want to save up calories for because it is so so good What for me? Thanks. Do you guys have any vodka here buddy chance? Uh, I'll take whatever is on sale All right, so Behold the bison burger the Texas toast There's a fair amount of bacon there. Let's cut inside See what our doneness looks like looks perfect from here That's the way a burger should look. I like my burger to have some flavor Let's give this one a try. What for me? Yeah for you You'll notice I don't eat my own food on my show But I got no problem eating Maggie's Bison burger here at Al the Wops in Locke, California Just a short cut from Sacramento San Francisco or any of those other places that I'd rather not be in next up I'm gonna head down to juicies about a mile or so from here Now the owner of juicies mark marias was on the dead meat show with me a few years back We went coot hunting and mark made a coot catch a touring What you haven't had that coming up next on the sporting show Welcome back to the sporting chef today. I'm traveling down the Sacramento Delta We've been to Al the Wops Next stop juicies and I see by the parking lot. I recognize a few vehicles in here and there's an excellent chance That I'll have a few friends in here to say hello to You know, it's a little blustery outside So here at juicies One of my favorite places of all time forever and ever I see a couple of guys at the bar, but they're a little shy. I don't know if I can get them out of their shell While I'm getting acclimated here. I want you to check out stacey harris She has a tip for those of us who eat eggs Probably everybody at some time or another has wondered if their eggs are good I know I came from a small family and we would buy eggs at the grocery store And they would stay in there for so long and I didn't know if they were going to be good or not And now I raise my own chickens get my own eggs and there's even a bigger possibility the eggs are not fresh So I'm going to show you a quick tip on how to know if your eggs are fresh Get a big bowl of water Place the eggs gently down in it up if they float they're bad This one is Going to be bad Okay, you can put this one in It looks like it's a good egg. Have you ever heard the expression? It's a good egg That's what it means and this one is on its way to being old, but it isn't it's um Kind of leaning up just a little bit and eventually it would it would it would continue to go up up up And you would be like, ah, that's questionable. And then when it floats, you know You've got A bad egg. There you go. If your egg floats, don't eat it So here in the Juicy's kitchen, um, I'm about to get out of the way and let chef sammy do his work I see that he has some duck breasts here That have been marinated and they've been brined and they're skin on So we've got that good flavor from the duck skin And this looks like an assortment of ducks. I see mallards. I see pentail And soon I will see chef sammy. So here we got some mallard pintail They've been brined in a high mountain brine And uh went ahead and rested them out. We're marinating them in, uh, soy ginger sauce fresh garlic and parsley And probably the only marinating I would say no more than a couple hours because poultry Uh, brine's really quick and you don't want to get over sweet and over salty So after an hour and a half, I would say I'm going to go ahead and put them on this On a really high heat flat top here because what I want to do is I want to render out some of that duck fat And get that skin really nice and crispy and you always go skin down first because you want to protect that breast meat And then we're going to go straight to the char broiler So then we're just going to let those crisp up even more. All right, so now for to accompany the duck I'm going to do a simple brown rice quinoa cabbage mixed salad And we're going to have here's just a pre-made quinoa And uh brown rice mix We're going to go ahead and toss in these coleslaw mix which is cabbage Carrots shredded purple cabbage Didn't like to add a little bit of own spice a little serrano chili not too much just enough to let you know it's there Nothing goes better with Asian flair than a little bit of spice That in the homemade Asian dressing which is rice wine vinegar soy sauce teriyaki brown sugar pineapple juice so Chow mein rice noodles And then we're going to give that a toss around and then this will be Kind of just a nice set here Okay, so after we uh take the duck breast off the char broiler we're going to pop it in a pan Put them in a 500 degree oven for about five minutes or so. So now for our our duck marinated Uh reduction sauce. We're starting with a little fresh garlic So let that get nice and toasty. You don't want to you don't want the garlic to brown too much because it'll turn bitter It's about right. I'm going to hit it with a little little sherry wine I'm going to let that reduce a little bit add some simple beef stock a little bit of our duck marinade A tablespoon or two of butter that butter is a natural thickener. That's going to be a perfect reduction nice glaze Right over our finished duck product All right nice duck breast here out of the hot oven And also what I'd like to do to add to this sauce is see how we got these pan juices That is that is a natural aju Wow, look at that. Look how beautiful that is nice medium rare sherry butter pan wine reduction sauce All right, what do you want right here right here? It's good. Wow Remember I want your honest opinion Are you okay with medium rare? Yes. Good good. That's not steak It's really good. No, that's not steak and people say they don't like duck, right? You would think a wild duck would taste kind of gamey If it does if it does chef sammy the juicies didn't cook it, right? All right coming up next we've got melissa bachman that has a tip for you turkey hunters who don't smell so good When springtime hits well, I cannot wait to get out turkey hunting. I absolutely love it But I've also learned little tricks along the way that can make a huge difference Now one of those tricks it's spring down before you go out turkey hunting now You might think why on earth do I need to use scent killer gold to spray down before I go turkey hunting? Well, it's simple and I've had it happen to me if you're out turkey hunting and you have deer out in the field At the same time you've got turkeys come in which happens quite often Well as soon as that wind changes you can bust those deer out and I can promise you when those deer bust out There go your turkeys So try to save yourself a little heartache this year and spray down before you go turkey hunting That way you won't have to worry about busting out deer and all your focus can be on killing those big goblers So far I've had bison and duck and some great tips from susie stacey and melissa Next up i'm going to run over to michael david winery and see what chef wong sentos is cooking up for me And I suppose i'll need something to wash it down Hey Hey, let's familiar. Okay, so I made it to michael david winery just down highway five In low tide california if you look at all this produce here michael david winery they weren't michael david winery for a long time It was all about growing incredible vegetables. They were known for their tomatoes and now if you think about michael david You think about wine, especially that seven deadly zins that you can get anywhere in the united states But before I see chef wong sentos in the kitchen I want you to check out c dub who's got a great idea on what to do with your elk bones One of my dad's whole sayings when we butcher the pig was you use everything But the squeal there's a purpose for every part of that pig and I've kind of had that philosophy my whole life And what I do and we uh, we're lucky enough to put a couple elk in the freezer this year And so when i'm boning it out I save my long bones And then I take them outside and I just buzz these through my table saw These bones when you put them in your vacuum seal bags Those sharp edges can cut your bag and you lose your back and so I take And I just roll them up In butcher paper We have our bones all wrapped in our old butcher paper and we're gonna Close our lid Lock it down and it's pulling the air out as we speak. Here's our elk bones that we just vacuum packed Wrapped in butcher paper so they don't puncture the bag and great for bone broth or just for soup stock And just use that last little bit of the elk because sometimes they're kind of hard to come by One other little tip when it comes to home processing This old butcher paper is the cheapest Counter space you can get if you're out here butchering like I do right here I can put that butcher paper down, you know, I can put Different cuts of meat on it as I'm breaking an animal down and it saves wiping up the counter So just another little tip from uh, how to process your own game Today, we want to cook some venison stir fry Just throw some olive oil To the meat, we're gonna season it with salt and pepper and some herbs We're gonna throw some vegetables. We have potatoes, zucchini rainbow carrots and mushroom We're gonna cook this meat, uh On the rare side Because it's real lean and a big top with the cover net South the south is a cover net wine garlic butter and flour to a thin scab is gonna like this All right, I gotta try some of Chef Juan's venison, you know what? It's cooked perfectly the sauce doesn't overpower the venison Chef Juan, we've had him on the show before he cooked duck last time Didn't do me wrong with the venison get to Michael David winery in Lodi, California But for right now check out buddy T who's in Uruguay Showing them how he cooks chicken wings We've got a bunch of wings and you can see they they leave some of the back attached to them That might be a new idea for your favorite wing place Did find me some hot sauce down here Grill those wings off I didn't know What the deal was about Bringing seasoning in here so I'll put that high amount of seasoning in this herbal Bill bottle got it in here, but I don't think it'd have been any problem Whenever you're cooking that chicken Put you some back in there with it There's good meat up there toward the front of that chicken Whenever I get back to Texas That's one thing I ain't gonna miss is them screaming parakeets You know, it's been an exceptionally great day for me And I hope you guys enjoyed the ride Just as much as I did come on back and I'll show you why I'll have someone else drive me home Welcome back to the sporting chef. I'm Scott Layseth and Thank you for joining me on my own little nostalgic ride Down the Sacramento Delta I'm at Michael David winery now where I think they might have made a big mistake leaving me back here Unsupervised with all this great wine. Can you believe it? All of this has got Michael David wine in it now You'll know Michael David most of you for their seven deadly zins But they've got a whole lot more than seven deadly zins The petite petite Six cent sera all of the earthquake wines. They're solid every single one of them You know a lot of the wineries you go. Yeah, I like that. I don't like that every single Michael David wine There's not a dog in the hunt. They're all delicious and they all go exceptionally well With fish and game If you come here in the summertime or in the warmer weather months, they have a great outdoor area They've got great food here with chef Juan Santos. You can I think I'll have to check with them on this But I think you can bring your own little picnic basket have your little bottle of wine that you buy in the wine area itself Take the kids great water feature and of course They have this really cool on the outside Of one of the tanks or three of the tanks. They have the Freak show label on the outside, which I don't I don't know how they do that. It's very cool Special thanks today to everyone else that helped on the show starting with all the folks at all the wops and juicies and here at Michael David Stacey Harris Susie Jimenez Melissa Bachman C dub and buddy and of course all of the sponsors that make it possible For us to be here every week. I'm scott lacy at the sporting chef Don't forget to check us out on youtube sporting chef dot com my outdoor tv And we'll see you next time