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.

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.

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, 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.

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.