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Chef Leysath Reveals His Secret to Delicious Waterfowl: Hi Mountain Seasonings Brines

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RIVERTON, Wyo. (Nov. 21, 2016) — Do you love waterfowl hunting but aren’t a fan of eating your harvest? Don’t blame the birds. It is all in the preparation. Chef Scott Leysath says that with Hi Mountain Seasonings Brines, it’s easy to transform your birds from a tough, gamey meal into a succulent mouthwatering dish that will have folks begging for more.
Chef Leysath, host of “The Sporting Chef” show on the Sportsman Channel, has released a new YouTube Video in which he explains why he will not prepare wild duck or goose before first soaking them in a Hi Mountain Seasonings Poultry Brine. According to Leysath, one of the biggest mistakes that people make is to not remove the blood from their harvested game birds.
“They will cook a whole bird or its parts that are full of unsavory flavors that come from the blood,” Leysath said, describing his motivation to create the video. “These unwanted flavors leach out while cooking. Any sauce that may be added to the skillet while cooking competes with the blood flavor, and that’s not a good thing.”
By removing the excess blood with a brine mixture before cooking, the color of the meat changes; it will go from a dark livery color to a much lighter, more universally accepted shade of pink. The Hi Mountain Seasonings Game Bird & Poultry Brine and the Brown Sugar Brine are easy to use—just add cold water— and they will ensure that the ducks and geese not only look good, but also will have much milder flavors. Rather than masking the wonderful flavors of waterfowl, these specially created brines enhance them.
Once the meat is brined, simply pat dry, and drop into a hot skillet with your favorite seasonings or sauces. The result will be a palate-pleasing dish that will have you yearning to return to the field for more.
Cook your ducks deliciously every time with Hi Mountain Seasonings Game Bird & Poultry Brine and Brown Sugar Brine. They are available at retailers nationwide or conveniently online at www.himtnjerky.com for $7.59.
Chef Leysath is one of America’s foremost experts on preparing wild game for the dinner table. He has hosted wild-game cooking TV shows for the past 15 years. He has been the cooking editor for Ducks Unlimited magazine since 2007, has authored three wild game cookbooks and has a website, www.sportingchef.com, which offers hundreds of free fish and game recipes. “The Sporting Chef” airs on the Sportsman Channel at 12:30 p.m. EST every Sunday.
 
Hi Mountain’s entire line of products, cooking tips, instructional videos, and recipes are also available at www.himtnjerky.com, and the products can be found at high-quality sporting goods stores, farm-and-ranch stores and many local grocery stores.
Located in the heart of Wyoming, Hi Mountain Seasonings was founded in 1991. It is the premier manufacturer of kits for homemade jerky and sausage. Hi Mountain Seasonings has successfully captured distinct, traditional Western flavors in its jerky cure & seasonings, Western-style seasonings, bacon cures and other products that make up the unique line of gourmet Western seasonings. For additional information, write: Hi Mountain Seasonings, 1000 College View Drive, Riverton, WY 82501; call toll-free 1-800-829-2285; or visit the company website at www.himtnjerky.com.
About Steve Sheetz (999 Articles)
Steve is an avid outdoorsman who has been fortunate enough to publish two books on archery hunting. His first book, For the Love of the Hunt, was published in 2011. His second book, Wading Through the Darkness will be published in 2015. Steve sits on numerous Pro Staffs throughout the archery industry. For almost a decade Steve helped build Huntonly.com, but wanted the opportunity to build something bigger and better and launched Chasinwhitetails.com in December of 2014 as a way to share his love and passion for the outdoors. Today Chasin'Whitetails Media is growing. With the addition of the a radio show in 2014 and a The Heartbeat TV show in 2015, who knows what will come his way next. When it comes to understanding the movement and logic of the urban whitetail and waterfowl, he is more than just a PHD with a love of the outdoors. He is a self proclaimed expert who loves to engage and teach others about the sport he loves so very much. Spending over 125 days a year in the big city woods and urban waterways chasing all types of game.

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