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Andrew Zimmern's Wild Game Kitchen

Episodes

Season 1 Episode 3

Venison

S1E1
Bison

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.

S1E1

Bison

S1E2
Trout

Chef Andrew Zimmern grills prosciutto-wrapped whole trout stuffed with lemon and herbs. To complete the meal, he cooks rice pilaf directly in the hot coals and makes a simple blender sauce with garlic and herbs.

S1E2

Trout

S1E3
Venison

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.

S1E3

Venison

S1E4
Salmon

Chef Andrew Zimmern cooks a simple and elegant meal of seared salmon with a classic lemon, dill and caper pan sauce, and a side of crispy skillet-fried potatoes and onions.
S1E4

Salmon

S1E5
Rabbit

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.
S1E5

Rabbit

S1E6
Elk

Chef Andrew Zimmern grills bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga and an irresistible topping of pan-seared bacon, apples and onions.

S1E6

Elk

S1E7
Pheasant

Chef Andrew Zimmern cooks a comforting farmhouse meal of pheasant in a creamy apple gravy paired with an easy corn pudding cooked right in the coals.

S1E7

Pheasant

S1E8
Turkey

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.

S1E8

Turkey

S1E9
Duck

Chef Andrew 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.

S1E9

Duck

S1E10
Walleye

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

S1E10

Walleye

S2E1
Smoked Wild Boar Ribs

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. After smoking the racks low and slow for a few hours over hardwood coals, he's ready for a feast that includes his favorite foolproof potato salad.
S2E1

Smoked Wild Boar Ribs

S2E2
Shrimp & Grits with Mushrooms

Chef Zimmern shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms cooked with butter, sherry and rosemary.

S2E2

Shrimp & Grits with Mushrooms

S2E3
Wild Boar Ragu

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.
S2E3

Wild Boar Ragu

S2E4
Blackened Steelhead

Chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan, serving it with a bold spice mixture of lemon, shallot and lots of herbs. To round it out, he chars baby romaine lettuce heads over the coals, and dresses them with an anchovy vinaigrette.

S2E4

Blackened Steelhead

S2E5
Grilled Quail Noodle Salad

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.

S2E5

Grilled Quail Noodle Salad

S2E6
Braised Antelope Stew

Chef Zimmern utilizes an outdoor wood-fired pizza oven to make a mouthwatering antelope stew. He butchers the leg and braises the meat in a mix of Guinness and stock, with lots of aromatics and vegetables. He pairs the hearty stew with spaetzle, a quick and easy dumpling.
S2E6

Braised Antelope Stew

S2E7
Five Spice Roasted Goose

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. His version of Peking-style goose, he rubs the bird with five spice and serves it with hoisin, scallions and homemade bacon fat tortillas.

S2E7

Five Spice Roasted Goose

S2E8
Grilled Striped Bass

Chef Zimmern cooks a meal inspired by his childhood — striped bass with a tomato and vegetable soup, grilled bread and rouille, a classic French mayo-based sauce. He demonstrates how to cook the fish two ways, a whole striped bass and individual filet portions, both over hot hardwood coals.

S2E8

Grilled Striped Bass

S2E9
Chicken Fried Axis Deer

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.
S2E9

Chicken Fried Axis Deer

S2E10
Creole Halibut & Dirty Rice

Chef Zimmern breaks down a whole halibut and poaches the filets in a creole-style tomato roux. He serves it with a classic version of dirty rice, filled with vegetables, herbs and chicken livers, cooked directly in the coals.
S2E10

Creole Halibut & Dirty Rice

Season 1 Episode 3

Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe

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.

Serves: 4-6

Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe

Print Recipe

Sweet Potatoes

  • 5 medium sweet potatoes
  • Salt
  • 2 tablespoons smoked brown sugar
  • 3 tablespoons goat butter

Pepper Relish

  • 2 cups chopped onions
  • 1 tablespoon black peppercorns
  • Several fresh bay leaves
  • Pinch of nutmeg
  • Pinch of cloves
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 3 cups chopped mixed hot and sweet peppers

Venison

  • 2 garlic cloves, smashed
  • 1/4 cup olive oil
  • Pepper
  • Salt
  • 1/4 cup juniper berries, crushed
  • 3 sprigs fresh rosemary
  • 3 pounds trimmed tender cuts from the venison leg, loin or backstrap (or roughly 10 ounces pre-cooked trimmed weight per person)
Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe

Directions

  1. First, make the sweet potatoes. Create a tray out of aluminum foil, and lay the sweet potatoes in it before placing them directly over hot coals. Roast for about an hour, or until completely cooked through. Once the potatoes are tender, peel the skin off, place potatoes in a mixing bowl and mash with salt, smoked brown sugar and goat butter. Reserve.
  2. Meanwhile, combine onions, peppercorns, bay leaves, nutmeg, cloves, vinegar and sugar in a sauce pan and simmer gently over medium heat while you chop your peppers. Add the chopped mixed peppers, season with salt. Simmer slowly until liquid is syrupy and thick, about 30 to 40 minutes.

    Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe
  3. Next, prepare the venison. In a mixing bowl, combine smashed garlic cloves, olive oil, fresh ground pepper, salt and juniper. Add the venison and toss to coat. You can marinate it in this mixture for up to 24 hours.

    Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe
  4. Prepare your fire for grilling over high direct heat. Grill the venison pieces for 6 minutes per side or until just past medium rare, depending on their size, then let it rest for at least 10 minutes.

    Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe
  5. Serve with the mashed sweet potatoes and pepper relish.

    Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe


    Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe
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