Andrew Zimmern's Wild Game Kitchen
Andrew crafts classic Mexican tostadas with grilled elk tenderloin and homemade salsa macha.
2026-01-31 14:02:00 +0000 UTC→2026-01-31 14:28:00 +0000 UTC(26m)
Live & Upcoming Programmes
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken with pheasant.
2026-01-31 13:36:00 +0000 UTC→2026-01-31 14:02:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
2026-01-31 13:10:00 +0000 UTC→2026-01-31 13:36:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
2026-01-31 12:44:00 +0000 UTC→2026-01-31 13:10:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew creates a simple ushroom salad and then hand-shapes cavatelli pasta tossed with chanterelles.
2026-01-31 12:18:00 +0000 UTC→2026-01-31 12:44:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern breaks down a whole rabbit for two recipes grilled and plated.
2026-01-31 11:52:00 +0000 UTC→2026-01-31 12:18:00 +0000 UTC(26m)
Pati's Mexican Table
Pati visits Chef Wilson Alonzo where he prepares a traditional Cochinita Pibil in an pit.
2026-01-31 11:26:00 +0000 UTC→2026-01-31 11:52:00 +0000 UTC(26m)
Pati's Mexican Table
Pati explores the streets of Yucatán's capital, Mérida, and tries the tacos in Mérida at Wayan'e.
2026-01-31 11:00:00 +0000 UTC→2026-01-31 11:26:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin is in the tundra of Minnesota to visit friend Chef Yia Vang, and barbecue a pig's head.
2026-01-31 10:35:00 +0000 UTC→2026-01-31 11:00:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin heads to the Cherokee National Forest for a day of fly fishing and campfire cooking.
2026-01-31 10:10:00 +0000 UTC→2026-01-31 10:35:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat and his buddy Leonard Botello smoke a perfect Central Texas-style beef brisket.
2026-01-31 09:45:00 +0000 UTC→2026-01-31 10:10:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin travels to a cattle farm in California, to hear the secrets of real Santa Maria barbecue.
2026-01-31 09:20:00 +0000 UTC→2026-01-31 09:45:00 +0000 UTC(25m)
Hardcore Carnivore
At Devil's Hole Ranch, Jess learns to drive cattle and uses garlic to create a delicious steak.
2026-01-31 08:55:00 +0000 UTC→2026-01-31 09:20:00 +0000 UTC(25m)
Hardcore Carnivore
Jess joins her friend Matt Hughes on a wild hog hunt in the senderos of South Texas.
2026-01-31 08:30:00 +0000 UTC→2026-01-31 08:55:00 +0000 UTC(25m)
Hardcore Carnivore
Jess visits West Texas A&M where she participates in a blind meat tasting experiment.
2026-01-31 08:05:00 +0000 UTC→2026-01-31 08:30:00 +0000 UTC(25m)
Hardcore Carnivore
Jess teams up with West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight.
2026-01-31 07:40:00 +0000 UTC→2026-01-31 08:05:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares Carne Adovada.
2026-01-31 07:15:00 +0000 UTC→2026-01-31 07:40:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, gravy and macaroni salad.
2026-01-31 06:50:00 +0000 UTC→2026-01-31 07:15:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern braises rabbit meat in a red chile sauce for tacos and then a meal of pheasant.
2026-01-31 06:25:00 +0000 UTC→2026-01-31 06:50:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
2026-01-31 06:00:00 +0000 UTC→2026-01-31 06:25:00 +0000 UTC(25m)