Watch Andrew Zimmern's Wild Game Kitchen with Fubo for $0 Today
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.
S1, EP4 "Rabbit Tacos and Pheasant"
Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce. He tops it off with a simple blended tomatillo salsa and fresh cilantro. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant.
S3, EP7 "Goat Curry with Rice Pilaf and Carmelized Onions"
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
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.
S4, EP4 "Grilled Rabbit with Panzanella Salad"
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
S5, EP10 "Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg"
Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.
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 battle rice and a complex sambal.
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.
S5, EP7 "Grilled Clams Casino and Garlicky Clam Pizza"
Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.
