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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 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.

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Andrew Zimmern's Wild Game Kitchen

S5, EP8 "Elk Tenderloin Tostadas and Grilled Rack of Ribs"

Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.

Andrew Zimmern's Wild Game Kitchen

S3, EP9 "Tuna 101: Grilled, Poached and Raw"

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

Andrew Zimmern's Wild Game Kitchen

S5, EP5 "The King of Open-Fire Paella"

Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.

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

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.

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.

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
Available on

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