Andrew Zimmern's Wild Game Kitchen
Chef Andrew makes two antelope dishes: a roasted whole leg and a simple tenderloin carpaccio.
Chef Andrew makes two antelope dishes: a roasted whole leg and a simple tenderloin carpaccio.
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Chef Andrew Zimmern cooks up some grilled walleye and elk chops, over an open flame.
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Kevin & Noah celebrate the 4th of July with a menu including whole hog bbq and lobster mac'n cheese.
Andrew Zimmern transforms wild duck into soup with fresh egg noodles, herbs, bean sprouts and lime.
Andrew Zimmern showcases venison two ways: a grilled paillard and slow-braised Polish hunter's stew.
Chef Andrew Zimmern celebrates summer with an elegant crudo and a roasted bass with smoky succotash.
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Kevin & Noah celebrate the 4th of July with a menu including whole hog bbq and lobster mac'n cheese.
Andrew Zimmern transforms wild duck into soup with fresh egg noodles, herbs, bean sprouts and lime.
Andrew Zimmern showcases venison two ways: a grilled paillard and slow-braised Polish hunter's stew.
Chef Andrew Zimmern celebrates summer with an elegant crudo and a roasted bass with smoky succotash.
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Kevin & Noah celebrate the 4th of July with a menu including whole hog bbq and lobster mac'n cheese.
Kev and Noah make Turkey Legs; Chorizo and Eggs; Sriracha and Garlic-Butter Shrimp; and Rib Tips.
Kevin and Noah are cooking a Thor's Hammer, Fried Catfish, Salsa Verde, and Mezcal Charro Beans.
Brisket Day with Kev and Noah! Texas Smoked Brisket; Brisket Baked Beans; and a Brisket Noodle Bowl.
Kev and Noah are making Pulled Pork Sandwiches and Coleslaw; Creole Cabbage; and Steak Sandwiches.
Andrew crafts classic Mexican tostadas with grilled elk tenderloin and homemade salsa macha.
Chef Andrew Zimmern prepares chicken fried axis deer then he poaches halibut in tomato roux.
Andrew butchers a pheasant to make yakitori-style skewers, a flatbread, salad and a mango chutney.
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