Andrew Zimmern's Wild Game Kitchen

Season 3

Lifelong outdoorsman and chef Andrew Zimmern demystifies cooking wild food over an open fire by creating delicious and easy meals while sharing tips for sourcing, butchering and preparing meat and fish.

Where to Watch Andrew Zimmern's Wild Game Kitchen • Season 3

10 Episodes

Wild Turkey Legs
E1
Wild Turkey LegsChef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire -- an easy way to ensure the meat is cooked perfectly without drying it out.
Carne Adovada
E2
Carne AdovadaAndrew Zimmern cooks a carne adovada using easy tips to butcher a wild hog shoulder that he braises with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire.
A Whole Roasted Hog
E3
A Whole Roasted HogAndrew 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
E4
Bison Tomahawk ChopChef Andrew Zimmern shares a simple trick for getting the most out of a marinade: charring the meat first, sticking it in the marinade for 24 hours, then finishing it low and slow over an open fire.
Shellfish
E5
ShellfishAndrew demystifies cooking clams, mussels and oysters: three sustainable seafood options; Andrew cooks a pot of creamy clam chowder with a fortified clam broth.
Braised Pigeon with Homemade Herb Gnocchi
E6
Braised Pigeon with Homemade Herb GnocchiTo create an exquisite meal for a fall evening around a bonfire, chef Andrew Zimmern prepares braised squab with vinegar and olives, one of his favourite recipes, and pairs it with homemade herbed gnocchi cooked in butter.
Goat Curry with Rice Pilaf and Carmelized Onions
E7
Goat Curry with Rice Pilaf and Carmelized OnionsChef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack. He completes the meal with rice pilaf with caramelised onions and a tomato and cucumber salad.
Nashville Hot Pheasant and Mint Basil Lemonade
E8
Nashville Hot Pheasant and Mint Basil LemonadeChef Andrew reimagines one of his favourite dishes, Nashville-style hot fried chicken, with a wild pheasant. He pairs this crispy, batter-coated and spicy fried pheasant with a spinach salad.
Tuna 101: Grilled, Poached and Raw
E9
Tuna 101: Grilled, Poached and RawChef Andrew serves a single tuna in three different ways. He cooks a grilled centre-cut tuna steak topped with a miso-mustard sauce, tuna tartare from the trim and poached tuna belly for his reinterpretation of a Nicoise Salad.
Hawaiian Plate Lunch
E10
Hawaiian Plate LunchChef Andrew reimagines the much-loved Hawaiian plate lunch, which is a hearty meal comprised of overloaded portions, with a hand-cut venison burger topped with a fried egg and homemade gravy.