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Andrew Zimmern's Wild Game Kitchen
A lifelong outdoorsman and chef, Andrew Zimmern demystifies cooking wild food over an open fire, creating delicious and easy meals, while sharing tips for sourcing, butchering and preparing game meat and fish.
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.
S2, EP5 "Chicken Fried Deer and Creole Halibut"
Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
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.
S2, EP3 "Quail Noodle Salad and Antelope Stew"
Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
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.
S3, EP9 "Tuna 101: Grilled, Poached and Raw"
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
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.
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.
