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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
S1, EP4 "Rabbit Tacos and Pheasant"Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce. He tops it off with a simple blended tomatillo salsa and fresh cilantro. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant.
Andrew Zimmern's Wild Game Kitchen
S4, EP3 "Tailgate Tacos and Bison Bolognese"Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
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
S4, EP7 "Striped Bass Crudo and Smoky Summer Succotash"Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Andrew Zimmern's Wild Game Kitchen
S5, EP8 "Elk Tenderloin Tostadas and Grilled Rack of Ribs"Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
Andrew Zimmern's Wild Game Kitchen
S5, EP10 "Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg"Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.
Andrew Zimmern's Wild Game Kitchen
S5, EP2 "Poultry Perfection: Moroccan Spiced Guinea Hen with Charred Vegetables"Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.
Andrew Zimmern's Wild Game Kitchen
S5, EP3 "Venison Paillard and Hearty Hunter's Stew"Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.
Andrew Zimmern's Wild Game Kitchen
S5, EP4 "Mediterranean Grilled Filets and Salt Crusted Halibut"Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
Andrew Zimmern's Wild Game Kitchen
S5, EP5 "The King of Open-Fire Paella"Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.
Andrew Zimmern's Wild Game Kitchen
S5, EP6 "Minnesota's Foraged Mushroom Feast"Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.
Andrew Zimmern's Wild Game Kitchen
S5, EP7 "Grilled Clams Casino and Garlicky Clam Pizza"Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.
Andrew Zimmern's Wild Game Kitchen
S5, EP8 "Elk Tenderloin Tostadas and Grilled Rack of Ribs"Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
Andrew Zimmern's Wild Game Kitchen
S5, EP9 "Southern Shrimp Skewers and Asian Crispy Rice"Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy battle rice and a complex sambal.