Andrew Zimmern's Wild Game Kitchen

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.

Chef 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.

Chef 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.

Chef 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.

Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw and crispy fried potatoes.

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs.

Chef 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.

Chef 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.

Chef 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.

Chef 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.

Chef 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.

Learn 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.

For 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.

Chef 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.

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters--all three incredible, sustainable seafood options that are fun to forage.

Chef Andrew Zimmern cooks one of his favorite recipes, braised squab with olives and vinegar, a perfect meal for a fall evening around the fire.

Learn how to break down and butcher a whole goat, utilizing the leg and backstrap for a beautiful braised curry and saving some of the animal's offal for a delicious chef's snack on the grill.

Chef Andrew Zimmern takes one of his favorite dishes, Nashville-style hot fried chicken, and reinterprets it for wild pheasant.

In this thrilling episode, chef Andrew Zimmern breaks down a whole tuna and serves it three ways. Center cut tuna steaks are grilled and topped with a sweet and salty mustard miso sauce.

The iconic Hawaiian plate lunch is an overloaded plate of delicious food, often comprised of two proteins, two starches, gravy and a fried egg.