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 Season 3
10 Episodes
- Bison Tomahawk Chop with Italian-style Eggplant and PanzanellaE4
Bison Tomahawk Chop with Italian-style Eggplant and PanzanellaChef Andrew Zimmern shares a simple trick for getting the most out of a marinade. He chars the meat, sticks it in a marinade for 24 hours and finishes it low and slow over an open fire. - Braised Pigeon with Homemade Herb GnocchiE6
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 OnionsE7
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.
