Andrew Zimmern's Wild Game Kitchen
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Episodios
- T1 E1 - Grilled Venison and Duck Gumbo26 de julio de 202421 minChef 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.Disponible para comprar
- T1 E2 - Bison Bites and Prosciutto-Wrapped Trout26 de julio de 202421 minChef Andrew Zimmern prepares a craveable 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.Disponible para comprar
- T1 E3 - Turkey Tenders and Salmon with Lemon and Dill2 de agosto de 202421 minChef Andrew Zimmern shares his favorite way to prepare wild turkey breast--brined in pickle juice, dredged and pan-fried over an open fire, served with an indulgent cheese sauce and jalapeno-bacon wild rice.Disponible para comprar
- T1 E4 - Rabbit Tacos and Pheasant with Apple Gravy2 de agosto de 202421 minChef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce to serve in taco shells. He tops it all off with a simple blended tomatillo salsa and fresh cilantro.Disponible para comprar
- T1 E5 - Walleye Shore Lunch and Grilled Elk Chops9 de agosto de 202421 minChef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw and crispy fried potatoes.Disponible para comprar
- T1 E6 - Smoked Wild Boar Ribs and Shrimp and Grits with Mushrooms9 de agosto de 202421 minChef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs.Disponible para comprar
- T1 E7 - Wild Boar Ragu and Blackened Steelhead16 de agosto de 202421 minChef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. He butchers the boar shoulder, then simmers it over a low fire with red wine and tomatoes to pair with a hearty bowl of pasta.Disponible para comprar
- T1 E8 - Grilled Quail Noodle Salad and Braised Antelope Stew16 de agosto de 202421 minChef Andrew Zimmern shares his favorite Vietnamese-inspired cold noodle salad, topped with a spicy herb sauce, lots of colorful fresh vegetables and perfectly grilled quail.Disponible para comprar
- T1 E9 - Five Spice Roasted Goose and Grilled Striped Bass23 de agosto de 202421 minChef Andrew Zimmern sets up an Argentinean style grill in his fire pit, creating a ring of coals to cook a whole goose in on a vertical roaster.Disponible para comprar
- T1 E10 - Chicken Fried Axis Deer and Creole Halibut and Dirty Rice23 de agosto de 202421 minChef Andrew Zimmern prepares the ultimate comfort food, a rootsy Americana meal of chicken fried axis deer, cream gravy and ashed potatoes, cooked directly in the hot coals.Disponible para comprar
- T1 E11 - Wild Turkey Legs30 de agosto de 202421 minChef Andrew Zimmern shares a genius technique for butchering and grilling butterflied turkey legs over an open fire, an easy way to ensure the meat is cooked perfectly without drying it out.Disponible para comprar
- T1 E12 - Carne Adovada30 de agosto de 202421 minLearn to make carne adovada with Andrew Zimmern's easy tips for butchering wild hog shoulder to braise with lots of chiles, vinegar and Mexican oregano in a dutch oven over an open fire.Disponible para comprar
- T1 E13 - Roasted Hog6 de septiembre de 202421 minFor pig roast perfection, chef Andrew Zimmern marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a caja china, a wooden box that cooks the pig with downward convective heat.Disponible para comprar
- T1 E14 - Bison Tomahawk Chop6 de septiembre de 202421 minChef Andrew Zimmern shares a simple trick for getting the most out of your marinade--char the meat first, stick in the marinade for 24 hours, then finish it low and slow over an open fire.Disponible para comprar
- T1 E15 - Shellfish13 de septiembre de 202421 minChef Andrew Zimmern demystifies cooking clams, mussels and oysters--all three incredible, sustainable seafood options that are fun to forage.Disponible para comprar
- T1 E16 - Braised Pigeon13 de septiembre de 202421 minChef Andrew Zimmern cooks one of his favorite recipes, braised squab with olives and vinegar, a perfect meal for a fall evening around the fire.Disponible para comprar
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