Andrew Zimmern's Wild Game Kitchen
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
2026-01-27 03:02:00 +0000 UTC→2026-01-27 03:28:00 +0000 UTC(26m)
Live & Upcoming Programmes
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
2026-01-27 02:36:00 +0000 UTC→2026-01-27 03:02:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew unlocks the rich flavor of guinea hen with a grilled salad with watercress and hazelnuts.
2026-01-27 02:10:00 +0000 UTC→2026-01-27 02:36:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew showcases quail two ways: a classic Southern fried and in a traditional open-fire paella.
2026-01-27 01:44:00 +0000 UTC→2026-01-27 02:10:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies working with live sea urchin and scallops with a seafood risotto.
2026-01-27 01:18:00 +0000 UTC→2026-01-27 01:44:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew grills jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly.
2026-01-27 00:52:00 +0000 UTC→2026-01-27 01:18:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
2026-01-27 00:26:00 +0000 UTC→2026-01-27 00:52:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
2026-01-27 00:00:00 +0000 UTC→2026-01-27 00:26:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew unlocks the rich flavor of guinea hen with a grilled salad with watercress and hazelnuts.
2026-01-26 23:34:00 +0000 UTC→2026-01-27 00:00:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew showcases quail two ways: a classic Southern fried and in a traditional open-fire paella.
2026-01-26 23:08:00 +0000 UTC→2026-01-26 23:34:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
2026-01-26 22:42:00 +0000 UTC→2026-01-26 23:08:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern makes fried snapper fingers and a slow-roasted whole fish with an herb salad.
2026-01-26 22:16:00 +0000 UTC→2026-01-26 22:42:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern showcases venison two ways: a grilled paillard and slow-braised Polish hunter's stew.
2026-01-26 21:50:00 +0000 UTC→2026-01-26 22:16:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern makes a barbecue sauce for wild boar ribs and a wild mushroom shrimp and grits.
2026-01-26 21:24:00 +0000 UTC→2026-01-26 21:50:00 +0000 UTC(26m)
Hardcore Carnivore
Jess visits West Texas A&M where she participates in a blind meat tasting experiment.
2026-01-26 20:58:00 +0000 UTC→2026-01-26 21:24:00 +0000 UTC(26m)
Hardcore Carnivore
Jess teams up with West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight.
2026-01-26 20:32:00 +0000 UTC→2026-01-26 20:58:00 +0000 UTC(26m)
Hardcore Carnivore
Jess visits Northstar Bison to learn about the family ranch, then prepares her signature burger.
2026-01-26 20:06:00 +0000 UTC→2026-01-26 20:32:00 +0000 UTC(26m)
Hardcore Carnivore
Jess heads to Wyatt Ranches in Texas to see the cattle operation they've been running since 1965.
2026-01-26 19:40:00 +0000 UTC→2026-01-26 20:06:00 +0000 UTC(26m)
Hardcore Carnivore
Jess and her husband Chris head to Redstone Ranch to make a Nashville-style dove slider.
2026-01-26 19:14:00 +0000 UTC→2026-01-26 19:40:00 +0000 UTC(26m)
Hardcore Carnivore
Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her goat meat business.
2026-01-26 18:48:00 +0000 UTC→2026-01-26 19:14:00 +0000 UTC(26m)