Chef Leysath gives his pro tips on how to make any duck taste delicious. Along the way, he picks up more tips on everything from Hank Shaw's Duck Breakdown, lighting charcoal the easy way, cooking duck in a food truck, deboning a quail, packaging fish and game for the freezer, and a Texas-style redneck ceviche. Lots of laughs, some great information and a cool Pelle kwhunting kwfishing kwadventure

What's crispy, sweet, spicy and sour? Host Scott Leysath's 'Crunchy Venison Stir-Fry.' Find out how to put the crunch into this delicious dish. Also, Leysath checks in with his favorite fishmonger who explains the differences between shrimp and prawns just before dropping them onto a hot griddle, the best way to prep your meals before leaving for camp, Tiffany Haugen cans venison, Stacy Harris cre

Camp Chef's new Artisan Pizza Oven is put to the task with Elk Backstrap and fresh Coho Salmon by Chef Leysath. At 700+ degrees, it should be done faster than you can say, 'Don't overcook it!' Tommy Gomes tears into a Leopard Shark and then cooks the good part, Chef Chris Logan shows why a fire extinguisher should always be nearby when he's cooking grouper, Cee Dub puts the cure to cast iron, you'

Take a screaming hot cast iron skillet, a hunk of salmon and open up the windows because Chef Leysath is blackening fish the right way. The South's favorite, Stacy Harris grinds venison, Chef Lisa Freeman cooks fish in a truck, Alan Clemons has another use for super glue, Chef Valdez makes butter browner, Cee Dub saves the life of an abused Dutch oven and Buddy goes Italian!

Throw a bunch of duck and goose meat and vegetables in a pot and go fishing while the Dutch oven does the work. 'Duck, Duck, Goose' author Hank Shaw sears a duck breast, Alan Clemons tells you why ducks are afraid of you, Stacy Harris talks about rubs, Chef Logan cooks cabrilla, Cee Dub makes an incredible wild turkey soup and Buddy has his way with some gizzards!

With all that ground antlered game in your freezer, you could use a couple of ideas on what to do with it. Leysath makes two unique venison burgers and explains his philosophy for why your ground deer could use a little help. Stacy Harris prepares another fantastic venison dish, Tiffany Haugen gets grounded, Tommy Gomes cooks yellowtail, Alan Clemons relieves your pain and suffering, Cee Dub has g