Watch S6, EP6: Game Day Fried Squab with Fubo for $0 Today
Andrew gives squab the game-day treatment with two bold recipes: crispy Buffalo-style fried squab with blue cheese and ranch, and red chile grilled squab taquitos with green tomatillo salsa, cotija and crema.
Andrew gives squab the game-day treatment with two bold recipes: crispy Buffalo-style fried squab with blue cheese and ranch, and red chile grilled squab taquitos with green tomatillo salsa, cotija and crema.
How to watch
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
S5, EP6 "Minnesota's Foraged Mushroom Feast"Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.
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
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, EP6 "Game Day Fried Squab"Andrew gives squab the game-day treatment with two bold recipes: crispy Buffalo-style fried squab with blue cheese and ranch, and red chile grilled squab taquitos with green tomatillo salsa, cotija and crema.
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.
