Dead Meat

Scott Leysath travels through Uruguay, hunting doves, parakeets, and wolffish. He meets off-grid locals, explores new dishes, and embraces the wild culinary traditions of South America.

Returning from Uruguay, Scott heads to Acampo, California for the dove opener. Between scouting for birds and prepping the property, he celebrates the hunt with good wine, food, and camaraderie.

On the river delta, Scott battles changing conditions as he fishes for wolfish and hunts birds. Setbacks turn into laughs, and a memorable riverside meal brings the group together once again.

Scott chases wild turkey through dense woods, facing near misses and tracking challenges. After the hunt, he fires up a rustic meal, sharing stories over open flames and Southern hospitality.

This episode explores predator management as Scott hunts coyotes and other species. Through expert guides, he learns how hunting helps balance ecosystems and provide quality game meat.

In an unforgiving climate, Scott tests his limits while hunting and cooking outdoors. From wind to freezing temperatures, the crew proves that wild food tastes best when earned.

In the final chapter of his South American adventure, Scott revisits the trip's best hunts, meals, and moments. ItÕs a flavorful farewell packed with wildlife, cooking, and shared stories.