Lifelong outdoorsman and chef Andrew Zimmern demystifies cooking wild food over an open fire by creating delicious and easy meals while sharing tips for sourcing, butchering, and preparing meat and fish.
EPISODE 101
Bison Bites & Prosciutto-Wrapped Trout
Chef Andrew Zimmern prepares an appetizer of bison tenderloin bites, fried until crisp, tossed in a spicy seasoning blend and served with two dipping sauces -- an Indian-inspired tamarind sauce and a classic Hunan peanut sauce.
EPISODE 102
Grilled Venison & Duck Gumbo
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.
EPISODE 103
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 lemon, dill and caper pan sauce and a side of crispy skillet-fried potatoes and onions.
EPISODE 104
Rabbit Tacos & Pheasant with Apple Gravy
Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful sauce to serve in taco shells; then, he cooks a comforting farmhouse meal of pheasant in a creamy apple gravy paired with corn pudding.
EPISODE 105
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 mustard glaze over hardwood charcoal, served with mashed rutabaga.
EPISODE 10
Hawaiian Plate Lunch
Chef Andrew reimagines the much-loved Hawaiian plate lunch, which is a hearty meal comprised of overloaded portions, with a hand-cut venison burger topped with a fried egg and homemade gravy.
Andrew Zimmern
