Andrew Zimmern's Wild Game Kitchen

Season 3

2023 · 10 episodes · 3h 9m in all

Episodes

1. 1

   1. Grilled Turkey Legs, Creamed Greens and Lemon Orzo

   25 Sept 2023 · 21 min

   Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire.

2. 2

   2. Carne Adovada

   2 Oct 2023

   Andrew Zimmern cooks a carne adovada using easy tips to butcher a wild hog shoulder that he braises with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire.

3. 3

   3. A Whole Roasted Hog

   9 Oct 2023 · 21 min

   Andrew 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.

4. 4

   4. Bison Tomahawk Chop with Italian-style Eggplant and Panzanella

   16 Oct 2023 · 21 min

   Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade. He chars the meat, sticks it in a marinade for 24 hours and finishes it low and slow over an open fire.

5. 5

   5. Creamy Clam Chowder and Mussels in Spicy Tomato Sauce

   23 Oct 2023 · 21 min

   Andrew prepares a pot of creamy clam chowder with a fortified clam broth and demystifies cooking certain shellfish.

6. 6

   6. Braised Pigeon with Homemade Herb Gnocchi

   30 Oct 2023 · 21 min

   To create an exquisite meal for a fall evening around a bonfire, chef Andrew Zimmern prepares braised squab with vinegar and olives, one of his favourite recipes, and pairs it with homemade herbed gnocchi cooked in butter.

7. 7

   7. Goat Curry with Rice Pilaf and Carmelized Onions

   6 Nov 2023 · 21 min

   Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack. He completes the meal with rice pilaf with caramelised onions and a tomato and cucumber salad.

8. 8

   8. Nashville Hot Pheasant and Mint Basil Lemonade

   13 Nov 2023 · 21 min

   Chef Andrew reimagines one of his favourite dishes, Nashville-style hot fried chicken, with a wild pheasant. He pairs this crispy, batter-coated and spicy fried pheasant with a spinach salad.

9. 9

   9. Tuna 101: Grilled, Poached and Raw

   20 Nov 2023 · 21 min

   Chef Andrew serves a single tuna in three different ways. He cooks a grilled centre-cut tuna steak topped with a miso-mustard sauce, tuna tartare from the trim and poached tuna belly for his reinterpretation of a Nicoise Salad.

10. 10

    10. Hawaiian Plate Lunch

    27 Nov 2023 · 21 min

    Chef Andrew reimagines the much-loved Hawaiian plate lunch, which is a hearty meal comprised of overloaded portions, with a hand-cut venison burger topped with a fried egg and homemade gravy.