Andrew Zimmern's Wild Game Kitchen

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.

Grilled Squid Salad and Crispy Squid on the Plancha

S5 E1

Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.

Poultry Perfection: Moroccan Spiced Guinea Hen with Charred Vegetables

S5 E2

Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.

Venison Paillard and Hearty Hunter's Stew

S5 E3

Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.

The King of Open-Fire Paella

S5 E5

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.

Minnesota's Foraged Mushroom Feast

S5 E6

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.

Grilled Clams Casino and Garlicky Clam Pizza

S5 E7

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.

Elk Tenderloin Tostadas and Grilled Rack of Ribs

S5 E8

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.

Southern Shrimp Skewers and Asian Crispy Rice

S5 E9

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.

Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg

S5 E10

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.

The Essence of Grill Culture

S4 E1

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 an herb salad and charred miso sweet potatoes.

Tailgate Tacos and Bison Bolognese

S4 E3

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.

Grilled Rabbit with Panzanella Salad

S4 E4

Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.

Yakitori-Style Skewers and Pheasant Flatbread

S4 E5

Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.

Grilled Eggplant Caponata Toast and Crispy Squab Katsu

S4 E6

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.

Striped Bass Crudo and Smoky Summer Succotash

S4 E7

Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.

Crispy Duck Noodle Soup

S4 E8

Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.

Wild Seafood Risotto

S4 E9

Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.

Holy Mackerel!

S4 E10

Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.

Grilled Turkey Legs, Creamed Greens and Lemon Orzo

S3 E1

Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.

A Whole Roasted Hog

S3 E3

For pig roast perfection, Chef Andrew Zimmern marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a wooden box that cooks the pig with downward convective heat.

Braised Pigeon with Homemade Herb Gnocchi

S3 E6

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening around the fire. He pairs this comfort food classic with homemade herb gnocchi drenched in browned butter, and an apple and Manchego cheese salad.

Nashville Hot Pheasant and Mint Basil Lemonade

S3 E8

Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.

Tuna 101: Grilled, Poached and Raw

S3 E9

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

Hawaiian Plate Lunch

S3 E10

Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.

Boar Ribs and Shrimp and Grits

S2 E1

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.

Quail Noodle Salad and Antelope Stew

S2 E3

Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.

Roasted Goose and Striped Bass

S2 E4

Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.

Chicken Fried Deer and Creole Halibut

S2 E5

Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.

Venison and Duck Gumbo

S1 E1

Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.

Bison and Prosciutto-Wrapped Trout

S1 E2

Chef Andrew prepares a crave-able appetizer of bison tenderloin bites served with tamarind sauce and a classic Hunan peanut sauce. Then chef grills prosciutto-wrapped whole trout stuffed with lemon and herbs served with rice pilaf.

Turkey Tenders and Salmon

S1 E3

Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.

Rabbit Tacos and Pheasant

S1 E4

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.