Watch Andrew Zimmern's Wild Game Kitchen with Fubo
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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.
S3, EP3 "A Whole Roasted Hog"
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
S2, EP5 "Chicken Fried Deer and Creole Halibut"
Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
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.
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.
S4, EP6 "Grilled Eggplant Caponata Toast and Crispy Squab Katsu"
Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.
S4, EP5 "Yakitori-Style Skewers and Pheasant Flatbread"
Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.
S4, EP4 "Grilled Rabbit with Panzanella Salad"
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
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.
