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Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern's Wild Game Kitchen

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.
6 seasonsReality, Cooking
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Season 15 of 5 Episodes

  • 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.

  • 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.

  • 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.

  • 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.

  • Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.

Record to Watch Later

28 episodes will be broadcast over the next two weeks

    The King of Open-Fire Paella
    The Essence of Grill Culture
    Southern Shrimp Skewers and Asian Crispy Rice
    Nashville Hot Pheasant and Mint Basil Lemonade
    Roasted Goose and Striped Bass
    Minnesota's Foraged Mushroom Feast
    Carne Adovada
    Wild Seafood Risotto
    Tuna 101: Grilled, Poached and Raw
    Grilled Squid Salad and Crispy Squid on the Plancha
  • The King of Open-Fire Paella

    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.
    Upcoming
  • 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.
    Upcoming
  • 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 basmati rice and a complex sambal.
    Upcoming
  • Nashville Hot Pheasant and Mint Basil Lemonade

    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.
    Upcoming
  • Roasted Goose and Striped Bass

    Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.
    Upcoming
  • Minnesota's Foraged Mushroom Feast

    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.
    Upcoming
Andrew Zimmern's Wild Game Kitchen

More about 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.

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