Make Chef Andrew Zimmern's appetizer of bison tenderloin bites. They are fried until crisp, tossed in a spicy seasoning blend and served with two dipping sauces — an Indian-inspired tamarind sauce and a classic Hunan peanut sauce.
Chef Andrew Zimmern grills prosciutto-wrapped whole trout stuffed with lemon and herbs. To complete the meal, he cooks rice pilaf directly in the hot coals and makes a simple blender sauce with garlic and herbs.
Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce to serve in taco shells. He tops it all off with a simple blended tomatillo salsa and fresh cilantro.
Chef Andrew Zimmern grills bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga and an irresistible topping of pan-seared bacon, apples and onions. He loves to use a luxury cut for this one, loin, ribeye, back strap, or ribeye chops, tomahawk-style if you want to be really showy.
Chef Andrew Zimmern cooks a comforting farmhouse meal of pheasant in a creamy apple gravy paired with an easy corn pudding cooked right in the coals.
Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast — brined in pickle juice, dredged and pan-fried over an open fire, served with an indulgent cheese sauce and jalapeno-bacon wild rice. For wild turkeys, Andrew Zimmern likes to braise the dark quarters and simply loves brining and frying the white meat. One of the most indulgent ways to eat fried poultry is with a cheese sauce, it’s fat on fat and a delicious meal for celebrating taking down a big tom.
Chef Andrew Zimmern cooks a hearty pot of classic Louisiana gumbo using wild duck two different ways — he braises the dark quarters in the soup and grills crispy-skinned duck breast for the topping.
Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw and crispy fried potatoes.
Chef Andrew Zimmern makes a barbecue sauce for wild boar ribs and a wild mushroom shrimp and grits.
Chef Andrew Zimmern prepares a Italian-style wild boar ragu and then blackens filets of steelhead.
Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail and makes antelope stew.
Chef Zimmern cooks his version of Peking-style goose and then cooks a meal of striped bass.
Chef Andrew Zimmern prepares chicken fried axis deer the he poaches halibut in tomato roux.
Chef 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.
For pig roast perfection, Andrew 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.
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Chef 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.
Andrew demystifies cooking clams, mussels and oysters: three sustainable seafood options; Andrew cooks a pot of creamy clam chowder with a fortified clam broth.
To 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.
Chef 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.
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.