Andrew Zimmern's Wild Game Kitchen

Last episode
21:06
Andrew Zimmern's Wild Game Kitchen

Learn how to butcher a whole pheasant and utilize the boneless meat for pheasant skewers basted with ginger juice and yakitori glaze.

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Season 4
21:06
Andrew Zimmern is on a mission to get the world to eat more rabbit. They are mild, have an incredible amount of meat on a small frame, they're quick to raise with little impact on the environment.
21:06
In this episode of Wild Game Kitchen, chef Andrew Zimmern is making two great recipes with one of his favorite proteins, bison.
21:06
It's antelope day on Wild Game Kitchen and chef Andrew Zimmern is preparing two very different dishes.
21:05
A mild, white-fleshed fish, red snapper is universally beloved and readily available anywhere. In this episode, chef Andrew Zimmern makes two different dishes with red snapper.
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