Andrew Zimmern's Wild Game Kitchen

Season 1

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 Season 1

10 Episodes

  • Bison
    E1
    BisonMake 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.
  • Trout
    E2
    TroutChef 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.
  • Venison
    E3
    Venison
  • Salmon
    E4
    Salmon
  • Rabbit
    E5
    RabbitChef 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.
  • Elk
    E6
    ElkChef 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.
  • Pheasant
    E7
    PheasantChef 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.
  • Turkey
    E8
    TurkeyChef 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.
  • Duck
    E9
    DuckChef 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.
  • Walleye
    E10
    WalleyeChef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw and crispy fried potatoes.

 

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