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.
Chef Andrew Zimmern braises rabbit meat in a red chile sauce for tacos and then a meal of pheasant.
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Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
Chef Andrew Zimmern braises rabbit meat in a red chile sauce for tacos and then a meal of pheasant.
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
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.
Frankie prepares hot dishes that are excellent for freezing and feeding a group of people.
Frankie shows how to prepare three different meals using flour.
Frankie shows how to make five nutritious lunches for the whole workweek.
Frankie prepares a sushi date night at home, plus tips on how to set date night ambiance at home.
Frankie shares how to prepare tomatoes both fresh and in a variety of other ways.
Frankie shares how to cook with cheaper cheese and how to make cheese at home.
Breakfast, lunch, and dinner for seven days, for a family of four, for under $150.
Frankie reveals that eating plant-based is not as expensive as it would seem.
Frankie shows which cuts of meat provide the most bang for a consumer's buck, and how to cook them.
Often underrated and overlooked, Frankie shows us how to shop for and cook eggplant.
Dale's going extra with mac & cheeseburgers, truffle fries, and ice cream sandwiches.
Chef Dale Talde makes ham and pineapple sliders, grilled sweet potatoes and a coconut cocktail.
Dale Talde shows you how to marinate, prep, and grill up the biggest and best steaks out there.
Chef Dale Talde makes spiced apple pancakes, grilled cheese, tomato soup, chicken parm, and s'mores.
Jamie snazzes up some spuds and honours rhubarb in a luscious custard tart.
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