
Watch S6, EP3: The Most Underrated Game Bird with Fubo for $0 Today
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.
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.
How to watch
More episodes
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
S5, EP9 "Southern Shrimp Skewers and Asian Crispy Rice"Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy basmati rice and a complex sambal.
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
S4, EP2 "Back to Our Caveman Roots"Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and Parmesan.
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, EP9 "Game Day Chicago-Style Beef Sandwich"Andrew builds a massive Chicago-style fried beef sandwich with peppers, onions and molten cheese before tackling true snout-to-tail cooking: a whole simmered cow head transformed into crispy tacos de cabeza with two salsas.
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.