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Andrew Zimmern's Wild Game Kitchen
S2, EP3 "Quail Noodle Salad and Antelope Stew"Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
Andrew Zimmern's Wild Game Kitchen
S3, EP3 "A Whole Roasted Hog"For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Andrew Zimmern's Wild Game Kitchen
S2, EP4 "Roasted Goose and Striped Bass"Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.
Andrew Zimmern's Wild Game Kitchen
S3, EP2 "Carne Adovada"Chef Andrew Zimmern prepares Carne Adovada.
Andrew Zimmern's Wild Game Kitchen
S1, EP1 "Venison and Duck Gumbo"Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.
Andrew Zimmern's Wild Game Kitchen
S1, EP3 "Turkey Tenders and Salmon"Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.
Andrew Zimmern's Wild Game Kitchen
S3, EP10 "Hawaiian Plate Lunch"Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.
Andrew Zimmern's Wild Game Kitchen
S3, EP8 "Nashville Hot Pheasant and Mint Basil Lemonade"Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
Andrew Zimmern's Wild Game Kitchen
S3, EP2 "Carne Adovada"Chef Andrew Zimmern prepares Carne Adovada.
Andrew Zimmern's Wild Game Kitchen
S3, EP7 "Goat Curry with Rice Pilaf and Carmelized Onions"Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
Andrew Zimmern's Wild Game Kitchen
S3, EP1 "Grilled Turkey Legs, Creamed Greens and Lemon Orzo"Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Andrew Zimmern's Wild Game Kitchen
S3, EP8 "Nashville Hot Pheasant and Mint Basil Lemonade"Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
Andrew Zimmern's Wild Game Kitchen
S3, EP4 "Bison Tomahawk Chop with Italian-style Eggplant and Panzanella"Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Andrew Zimmern's Wild Game Kitchen
S2, EP1 "Boar Ribs and Shrimp and Grits"Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.
Andrew Zimmern's Field to Fire
S1, EP2 "Minnesota Fried Fish Plate"Andrew heads to the lake house for a Minnesota shore lunch of fried walleye with lemon sauce and charred greens.
Andrew Zimmern's Field to Fire
S1, EP1 "Two Birds with One Fire"Andrew Zimmern grills up chukar partridge a la cacciatore and braises pheasant with mushrooms and wild rice.
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