Andrew Zimmern's Wild Game Kitchen
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20:44The iconic Hawaiian plate lunch is an overloaded plate of delicious food. Andrew Zimmern reimagines this meal with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.
20:38Chef Andrew Zimmern breaks down a whole tuna and serves it three ways. Centre cut tuna steaks are grilled and topped with a sweet and salty mustard miso sauce. Not wasting anything, he creates a beautiful tuna tartare from the tuna trim. And finally, he poaches tuna belly for his take on a classic niçoise tuna salad with c...
20:46Chef Andrew Zimmern takes one of his favourite dishes, Nashville-style hot fried chicken, and reinterprets it for wild pheasant. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice-cold mint basil lemonade.
20:47Learn how to break down and butcher a whole goat, utilising the leg and backstrap for a beautiful braised curry and saving some of the animal's offal for a delicious chef's snack on the grill. Chef Andrew Zimmern finishes the meal with a classic tomato and cucumber salad and rice pilaf with caramelised onions.
20:46Chef Andrew Zimmern cooks one of his favourite recipes, braised squab with olives and vinegar, a perfect meal for a fall evening around the fire. He pairs this comfort food classic with homemade herbed gnocchi drenched in browned butter, and a simple apple and Manchego cheese salad.
20:40Chef Andrew Zimmern demystifies cooking clams, mussels and oysters - all three incredible, sustainable seafood options that are fun to forage. First up, Andrew cooks a pot of creamy clam chowder with a fortified clam broth. Then, he shares a simple but impressive recipe for mussels fra diavolo - mussels cooked in a spicy t...
20:46Chef Andrew Zimmern shares a simple trick for getting the most out of your marinade - char the meat first, stick in the marinade for 24 hours, then finish it low and slow over an open fire. It's the best way to treat a luxury cut like Bison tomahawk chops, served with a classic Tuscan bread salad and roasted eggplant toppe...
20:41For pig roast perfection, chef Andrew Zimmern marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a caja china, a wooden box that cooks the pig with downward convective heat. Pull the pork and serve it with a chopped sweet-and-sour Southern-style coleslaw and charred pine...
20:45Learn to make carne adovada with Andrew Zimmern's easy tips for butchering wild hog shoulder to braise with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire. To complete the meal, chef Zimmern whips up a pot of cilantro lime rice and charred tomatillo salsa. Add bowls of guacamole, cotija chees...
20:47Chef Andrew Zimmern shares a genius 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. To complement the richness of the meat, he serves the turkey legs with a bright, lemony carrot orzo and creamed greens topped with cr...
Season 2
20:45
20:45Chef Andrew Zimmern prepares the ultimate comfort food, a rootsy Americana meal of chicken fried axis deer, cream gravy and ashed potatoes, cooked directly in the hot coals. Next, he breaks down a whole halibut and poaches the filets in a creole-style tomato roux. He serves it with a classic version of dirty rice, filled w...
20:47Chef Andrew Zimmern sets up an Argentinean-style grill in his fire pit, creating a ring of coals to cook a whole goose in on a vertical roaster. His version of Peking-style goose, he rubs the bird with five spice and serves it with hoisin, scallions and homemade bacon fat tortillas. Next, he cooks a meal inspired by his ch...
20:46Chef Andrew Zimmern shares his favourite Vietnamese-inspired cold noodle salad, topped with a spicy herb sauce, lots of colourful fresh vegetables and perfectly grilled quail. Next, he utilises an outdoor wood-fired pizza oven to make a mouth-watering antelope stew.
20:45Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. He butchers the boar shoulder, then simmers it over a low fire with red wine and tomatoes to pair with a hearty bowl of pasta. Next, he blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan, serving it with a bold sp...
20:45Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. After smoking the racks low and slow for a few hours over hardwood coals, he's ready for a feast that includes his favourite foolproof potato salad.
Season 1 20:45
20:45Andrew prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw and crispy fried potatoes.
20:44Andrew butchers a whole rabbit, then braises the meat in a rich and flavourful red chili sauce to serve in taco shells. He tops it all off with a simple blended tomatillo salsa and fresh cilantro.
20:42Andrew shares his favourite 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.
20:46Andrew Zimmern prepares an appetiser of bison tenderloin bites, 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.
20:45Andrew Zimmern butchers and trims his favourite tender cuts from the venison leg, grills the meat over an open fire and serves it with coal-roasted sweet potatoes and a sweet and spicy pepper relish.