
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern breaks down a whole rabbit for two recipes grilled and plated.

Andrew Zimmern breaks down a whole rabbit for two recipes grilled and plated.

Chef Andrew Zimmern adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.

Chef Andrew makes two antelope dishes: a roasted whole leg and a simple tenderloin carpaccio.

Chef Andrew Zimmern makes fried snapper fingers and a slow-roasted whole fish with an herb salad.

Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, gravy and macaroni salad.

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken with pheasant.

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.

For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.

Chef Andrew Zimmern prepares Carne Adovada.

Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.

Join Frankie on a San Francisco food tour-burgers, fusion, fish tacos & more. All paired with Pepsi.

Join Frankie on a San Antonio food tour-biscuits, BBQ, Tex-Mex, & more. All paired with cold Pepsi.

Gordon and his family prepare an incredible array of dishes.

Gordon and his family prepare an incredible array of dishes.

Gordon and his family prepare an incredible array of dishes.

Gordon makes the ultimate budget food, sausage rice, roasted mackerel and lamb with fried bread.