Andrew Zimmern's Wild Game Kitchen

Andrew showcases the versatility of red snappers by cooking fried snapper fingers with a dipping sauce, and roasting a whole fish to serve family style.

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.

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 presents European and Asian ways to cook pigeon, preparing seared pigeon toast with Sicilian caponata and pigeon katsu.

Andrew showcases the versatility of wild duck by preparing a grilled appetiser and a duck noodle soup.

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. After smoking the racks low and slow for a few hours over hardwood coals, he's ready for a feast that includes his favorite foolproof potato salad. kwhunting