Andrew Zimmern's Wild Game Kitchen
(2022)Streaming Episode Guide
Season 3
Hawaiian Plate Lunch
Episode 10 - 11-27-2023
Chef Andrew reimagines the much-loved Hawaiian plate lunch, which is a hearty meal comprised of overloaded portions, with a hand-cut venison burger topped with a fried egg and homemade gravy.
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Tuna 101: Grilled, Poached and Raw
Episode 9 - 11-20-2023
Chef Andrew serves a single tuna in three different ways. He cooks a grilled centre-cut tuna steak topped with a miso-mustard sauce, tuna tartare from the trim and poached tuna belly for his reinterpretation of a Nicoise Salad.
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Nashville Hot Pheasant and Mint Basil Lemonade
Episode 8 - 11-13-2023
Chef Andrew reimagines one of his favourite dishes, Nashville-style hot fried chicken, with a wild pheasant. He pairs this crispy, batter-coated and spicy fried pheasant with a spinach salad.
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Goat Curry with Rice Pilaf and Carmelized Onions
Episode 7 - 11-06-2023
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.
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Braised Pigeon with Homemade Herb Gnocchi
Episode 6 - 10-30-2023
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.
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Creamy Clam Chowder and Mussels in Spicy Tomato Sauce
Episode 5 - 10-23-2023
Andrew prepares a pot of creamy clam chowder with a fortified clam broth and demystifies cooking certain shellfish.
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Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Episode 4 - 10-16-2023
Chef 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.
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A Whole Roasted Hog
Episode 3 - 10-09-2023
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.
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Carne Adovada
Episode 2 - 10-02-2023
Andrew Zimmern cooks a carne adovada using easy tips to butcher a wild hog shoulder that he braises with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire.
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Grilled Turkey Legs, Creamed Greens and Lemon Orzo
Episode 1 - 9-25-2023
Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire.
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Season 2
Chicken Fried Axis Deer & Creole Halibut and Dirty Rice
Episode 5 - 9-25-2023
Chef Andrew Zimmern prepares a meal consisting of the perfect comfort food, including chicken fried axis deer, gravy and potatoes; Andrew cooks some dirty rice to go along with his creole halibut.
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Five Spice Roasted Goose & Grilled Striped Bass
Episode 4 - 9-18-2023
Chef Andrew Zimmern chars and perfectly cooks a grilled striped bass; Andrew shares a recipe for five-spice roasted goose.
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Grilled Quail Noodle Salad & Braised Antelope Stew
Episode 3 - 9-11-2023
Chef Andrew Zimmern shares his favourite Vietnamese-inspired cold noodle salad; Andrew cooks a braised antelope stew.
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Wild Boar Ragu & Blackened Steelhead
Episode 2 - 9-04-2023
Chef Andrew Zimmern butchers a boar shoulder and prepares a traditional Northern Italian-style wild boar ragu; Andrew cooks blackened steelhead with an anchovy vinaigrette and some lettuce.
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Smoked Wild Boar Ribs & Shrimp and Grits
Episode 1 - 8-28-2023
Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs.
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Season 1
Walleye Shore Lunch & Grilled Elk Chops
Episode 5 - 10-17-2022
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.
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Rabbit Tacos & Pheasant with Apple Gravy
Episode 4 - 10-10-2022
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.
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Turkey Tenders & Salmon with Lemon & Dill
Episode 3 - 10-03-2022
Chef Andrew Zimmern shares his favourite 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.
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Bison Bites & Prosciutto-Wrapped Trout
Episode 2 - 9-26-2022
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.
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Grilled Venison & Duck Gumbo
Episode 1 - 9-19-2022
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.
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