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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.
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.
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.
S3, EP2 "Carne Adovada"
Chef Andrew Zimmern prepares Carne Adovada.
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.
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.
