Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern grills his favorite tender cuts of venison and cooks Louisiana wild duck gumbo.
Andrew Zimmern grills his favorite tender cuts of venison and cooks Louisiana wild duck gumbo.
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken with pheasant.
Chef Andrew Zimmern prepares chicken fried axis deer the he poaches halibut in tomato roux.
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, gravy and macaroni salad.
Chef Andrew Zimmern cooks up some grilled Walleye and elk chops, over an open flame.
Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg.
Andrew crafts classic Mexican tostadas with grilled elk tenderloin and homemade salsa macha.
Frankie eases stress with a Spatchcocked Turkey, Cardamom Rolls, Dauphinoise, Sprouts, and Salad.
Frankie jams with his band and makes Shoyu Ramen, Tare Eggs, Chicken Meatballs, and Okonomiyaki.
Frankie bikes with Date Balls, forages ramps for pasta, and serves burgers with his friend Will.
Frankie makes breakfast for dinner with Banana Pancakes, Eggs Benny, Home Fries and Scrapple.
Frankie explores his roots with Cavatelli, ragout Pappardelle, anchovy Gnocchi, and squash Orzotto.
Gordon uses chilli pepper and spices to create classic jerk chicken and a super spicy beef salad.
Gordon cooks his brunch dishes, including spicy pancakes, a simple frittata and a cheese soufflé.
Jamie turns poached chicken into a creamy chicken & chive pot pie and a decadent chocolate tiramisù.
Jamie cooks a jarred-pepper pasta, crispy chicken in baked-bread sauce, and a beef brisket traybake.
Frankie eases stress with a Spatchcocked Turkey, Cardamom Rolls, Dauphinoise, Sprouts, and Salad.
Frankie jams with his band and makes Shoyu Ramen, Tare Eggs, Chicken Meatballs, and Okonomiyaki.
Frankie bikes with Date Balls, forages ramps for pasta, and serves burgers with his friend Will.