Seasons & Episodes
Grilled Venison & Duck Gumbo
Chef Andrew Zimmern butchers and trims his favourite tender cuts from a leg of venison. He also cooks a hearty pot of cl
Bison Bites & Prosciutto-Wrapped Trout
Chef Andrew Zimmern grills prosciutto-wrapped whole trout stuffed with lemon and herbs. To complete the meal, he cooks r
Turkey Tenders & Salmon with Lemon & Dill
Chef Andrew Zimmern shares his favourite way to prepare wild turkey breast. He also cooks a seared salmon with a classic
Rabbit Tacos & Pheasant with Apple Gravy
Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce to serve in t
Walleye Shore Lunch & Grilled Elk Chops
Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye. He also grills bone-in elk chops with a simple m
Smoked Wild Boar Ribs & Shrimp and Grits
Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs.
Wild Boar Ragu & Blackened Steelhead
Chef Andrew Zimmern butchers a boar shoulder and prepares a traditional Northern Italian-style wild boar ragu; Andrew co
Grilled Quail Noodle Salad & Braised Antelope Stew
Chef Andrew Zimmern shares his favourite Vietnamese-inspired cold noodle salad; Andrew cooks a braised antelope stew.
Five Spice Roasted Goose & Grilled Striped Bass
Chef Andrew Zimmern chars and perfectly cooks a grilled striped bass; Andrew shares a recipe for five-spice roasted goos
Chicken Fried Axis Deer & Creole Halibut and Dirty Rice
Chef Andrew Zimmern prepares a meal consisting of the perfect comfort food, including chicken fried axis deer, gravy and
Grilled Turkey Legs, Creamed Greens and Lemon Orzo
Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire.
Carne Adovada
Andrew Zimmern cooks a carne adovada using easy tips to butcher a wild hog shoulder that he braises with lots of chiles,
A Whole Roasted Hog
Andrew marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a wooden
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade. He chars the meat, sticks it in a mari
Creamy Clam Chowder and Mussels in Spicy Tomato Sauce
Andrew prepares a pot of creamy clam chowder with a fortified clam broth and demystifies cooking certain shellfish.
Braised Pigeon with Homemade Herb Gnocchi
To create an exquisite meal for a fall evening around a bonfire, chef Andrew Zimmern prepares braised squab with vinegar
Goat Curry with Rice Pilaf and Carmelized Onions
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offa
Nashville Hot Pheasant and Mint Basil Lemonade
Chef Andrew reimagines one of his favourite dishes, Nashville-style hot fried chicken, with a wild pheasant. He pairs th
Tuna 101: Grilled, Poached and Raw
Chef Andrew serves a single tuna in three different ways. He cooks a grilled centre-cut tuna steak topped with a miso-mu
Hawaiian Plate Lunch
Chef Andrew reimagines the much-loved Hawaiian plate lunch, which is a hearty meal comprised of overloaded portions, wit
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