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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

S4, EP3 "Tailgate Tacos and Bison Bolognese"

Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.

Andrew Zimmern's Wild Game Kitchen

S4, EP1 "The Essence of Grill Culture"

Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with a herb salad and charred miso sweet potatoes.

Andrew Zimmern's Wild Game Kitchen

S4, EP6 "Grilled Eggplant Caponata Toast and Crispy Squab Katsu"

Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.

Andrew Zimmern's Wild Game Kitchen

S5, EP4 "Mediterranean Grilled Filets and Salt Crusted Halibut"

Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.

Andrew Zimmern's Wild Game Kitchen

S6, EP8 "Tailgate Surf-and-Turf Po'Boy Sandwiches"

Seafood takes center stage as Andrew fries shrimp, squid and small whole fish for Sicilian-style fritto misto, then layers crispy walleye and oysters into a fully dressed po'boy with savory beef gravy.

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, 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.

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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