Andrew Zimmern's Wild Game Kitchen

Andrew highlights why rabbits are a great ingredient to cook with. He serves two grilled rabbit dishes, one coated in a Sichuan sesame sauce, and the other paired with a grilled baby gem lettuce salad.

Andrew cooks with one of his favourite proteins, bison. His two recipes for the day include a bolognaise with ground bison, and a taco feast with tamarind marinated bison.

Chef Andrew Zimmern butchers and trims his favourite tender cuts from a leg of venison, and cooks a hearty pot of classic Louisiana gumbo using wild duck two different ways.

Chef Andrew Zimmern shares his favourite way to prepare wild turkey breast. He also cooks a seared salmon with a classic lemon, dill and caper pan sauce and a side of crispy skillet-fried potatoes and onions.

Chef Andrew Zimmern butchers a whole rabbit and braises the meat in a rich and flavourful sauce to serve in taco shells. He cooks a comforting farmhouse meal of pheasant in a creamy apple gravy paired with corn pudding.

Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye. He also grills bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga.