S1, E102: Chef Andrew Zimmern butchers and trims his favorite tender cuts from the venison leg, grills the meat over an open fire and serves it with coal-roasted sweet potatoes and a sweet and spicy pepper relish. Next, chef Zimmern cooks a hearty pot of classic Louisiana gumbo using wild duck two different ways--he braises the dark quarters in the soup and grills crispy-skinned duck breast for the topping.