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.
The Essence of Grill Culture
S4 E1
Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.
Back to Our Caveman Roots
S4 E2
Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and parmesan.
Grilled Rabbit with Panzanella Salad
S4 E4
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
Yakitori-Style Skewers and Pheasant Flatbread
S4 E5
Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.
Grilled Eggplant Caponata Toast and Crispy Squab Katsu
S4 E6
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.
Striped Bass Crudo and Smoky Summer Succotash
S4 E7
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.
Crispy Duck Noodle Soup
S4 E8
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.
Wild Seafood Risotto
S4 E9
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
Holy Mackerel!
S4 E10
Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.
Grilled Turkey Legs, Creamed Greens and Lemon Orzo
S3 E1
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Carne Adovada
S3 E2
Chef Andrew Zimmern prepares Carne Adovada.
A Whole Roasted Hog
S3 E3
For pig roast perfection, Chef Andrew Zimmern marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a wooden box that cooks the pig with downward convective heat.
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
S3 E4
Chef Andrew Zimmern shares a simple trick for getting the most out of a luxury cut like Bison tomahawk chops, served with a classic Tuscan bread salad and roasted eggplant topped with Calabrian chiles and ricotta cheese.
Creamy Clam Chowder and Mussels in Spicy Tomato Sauce
S3 E5
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Braised Pigeon with Homemade Herb Gnocchi
S3 E6
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
Goat Curry with Rice Pilaf and Carmelized Onions
S3 E7
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
Nashville Hot Pheasant and Mint Basil Lemonade
S3 E8
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.
Hawaiian Plate Lunch
S3 E10
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.
Boar Ribs and Shrimp and Grits
S2 E1
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.
Boar Ragu and Blackened Steelhead
S2 E2
Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.
Roasted Goose and Striped Bass
S2 E4
Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.
Chicken Fried Deer and Creole Halibut
S2 E5
Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
Venison and Duck Gumbo
S1 E1
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.
Bison and Prosciutto-Wrapped Trout
S1 E2
Chef Andrew prepares a crave-able appetizer of bison tenderloin bites served with tamarind sauce and a classic Hunan peanut sauce. Then chef grills prosciutto-wrapped whole trout stuffed with lemon and herbs served with rice pilaf.
Turkey Tenders and Salmon
S1 E3
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.
Walleye Filets and Elk Chops
S1 E5
Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.