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TV14HDAndrew Zimmern's Wild Game Kitchen30mTastemade

Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.

Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.

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Available on demand

More episodes

Andrew Zimmern's Wild Game Kitchen

S4, EP9 "Wild Seafood Risotto"

Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.

Andrew Zimmern's Wild Game Kitchen

S4, EP5 "Yakitori-Style Skewers and Pheasant Flatbread"

Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.

Andrew Zimmern's Wild Game Kitchen

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

S3, EP3 "A Whole Roasted Hog"

For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.

Andrew Zimmern's Wild Game Kitchen

S6, EP10 "The Ultimate Elk Tailgate"

It's an elk tailgate over live fire. Andrew makes chorizo-spiced elk meatballs with queso fundido and red chile salsa, then cooks hay-smoked elk chops with charred alliums and black garlic-juniper butter.

Andrew Zimmern's Wild Game Kitchen

S6, EP7 "The Wild Boar Playbook"

Andrew turns wild boar into the ultimate game-day spread with boar and black bean chili topped with crisp cornbread waffles, and pulled boar sliders braised low and slow in Carolina Gold mustard sauce.

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.

Andrew Zimmern's Wild Game Kitchen

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.

A lifelong outdoorsman and chef, Andrew Zimmern demystifies cooking wild food over an open fire, creating delicious and easy meals, while sharing tips for sourcing, butchering and preparing game meat and fish.
Genres: Home/CookingTV Series
Playback: HD
4 seasons available on demand
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