
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.

Chef Andrew Zimmern prepares Carne Adovada.

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

Chef Andrew Zimmern shares a simple trick for getting the most out of bison tomahawk chops.

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.