Watch S4, EP4: Grilled Rabbit with Panzanella Salad with Fubo for $0 Today
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
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Andrew Zimmern's Wild Game Kitchen
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Andrew Zimmern's Wild Game Kitchen
S5, EP7 "Grilled Clams Casino and Garlicky Clam Pizza"Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.
Andrew Zimmern's Wild Game Kitchen
S6, EP5 "Bison Brats & Grilled Kebabs on Flatbread"Andrew butchers a whole bison leg before diving in to grinding meat for bison brats, grilling them up and topping with homemade spicy mustard. Then, he grills Middle Eastern-inspired kebabs to serve over flatbread for a feast built for sharing.
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S6, EP4 "How to Cook a Whole Pig at Home"Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
Andrew Zimmern's Wild Game Kitchen
S6, EP3 "The Most Underrated Game Bird"Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
Andrew Zimmern's Wild Game Kitchen
S6, EP2 "Grilled Yellowtail Collars & Filets with Miso Sauce"Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.
