Chef Andrew Zimmern butchers and trims his favourite tender cuts from a leg of venison. He also cooks a hearty pot of classic Louisiana gumbo using wild duck two different ways.
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 shares his favorite way to prepare wild turkey breast. He also cooks a seared salmon with a classic lemon, dill and caper pan sauce and a side of crispy skillet-fried potatoes and onions.
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 prepares the ultimate shore lunch of fried walleye. He also grills bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga.
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.
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, homemade gravy and macaroni salad.
Andrew showcases the versatility of red snappers by cooking fried snapper fingers with a dipping sauce, and roasting a whole fish to serve family style.
Chef Andrew makes two antelope dishes: a roasted whole leg and a simple tenderloin carpaccio.
Chef Andrew Zimmern adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
Andrew Zimmern breaks down a whole rabbit for two recipes grilled and plated.
Andrew butchers a pheasant to make yakitori-style skewers, a flatbread, salad and a mango chutney.
Andrew creates a seared pigeon toast topped with caponata and a katsu with a shaved cabbage salad.
Chef Andrew Zimmern celebrates summer with an elegant crudo and a roasted bass with smoky succotash.
Andrew Zimmern transforms wild duck into soup with fresh egg noodles, herbs, bean sprouts and lime.
Chef Andrew Zimmern demystifies working with live sea urchin and scallops with a seafood risotto.
Andrew Zimmern champions the overlooked mackerel with a salad of pickled filets and summer sides.
Andrew Zimmern tackles fresh squid, demonstrating how to break down this often-intimidating seafood for two dishes; he starts by showing viewers the essential technique of cleaning and preparing squid.
Chef Andrew Zimmern showcases the versatility of guinea hen, an often-overlooked game bird that offers richer flavour than commercial poultry. He begins with a guinea hen and watercress salad.
Andrew Zimmern demonstrates two distinct approaches to cooking venison. He begins with a venison paillarde, where tenderloin medallions are pounded thin and quickly grilled to a medium-rare.
Chef Andrew Zimmern showcases two different approaches to preparing California halibut. He begins with a Mediterranean-inspired dish, grilled halibut fillets with a Spanish romesco sauce and caveman-style whole roasted cabbage.
Andrew Zimmern explores the nature of quail with two distinct recipes. He starts with his take on southern comfort food, fried quail with lemon-basil aioli, where tender pieces of quail are double-dredged and fried.
Chef Andrew Zimmern explores Minnesota's rich forests, creating meals from wild, foraged mushrooms. He begins with a simple grilled wild mushroom salad, paired with fresh herbs and a sherry vinaigrette.
Andrew Zimmern is cooking with cherrystone clams, one of his all-time favorite ingredients, cooking two recipes; first, he demonstrates his version of a grilled clams casino.
Elk is one of Andrew Zimmern's favorite proteins, with its lean, mild red meat; first up, he is making a Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado.
Andrew Zimmern is grilling shrimp; he starts with his twist on a Southern country club skewers of jumbo ocean-caught shrimp wrapped around cubes of country ham.
Andrew Zimmern makes homemade wild boar chorizo with ground boar seasoned with cilantro, onion, garlic, chillies and lime and crumbles it into a pot of plump mussels.
Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
Andrew takes on "little fish, big fish," cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
Andrew butchers a whole bison leg before diving in to grinding meat for bison brats, grilling them up and topping with homemade spicy mustard. Then, he grills Middle Eastern-inspired kebabs to serve over flatbread for a feast built for sharing.
Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.
Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
