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Andrew Zimmern's Wild Game Kitchen

Scenes

Bison

Season 1 | Episode 1

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.

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.

Bison

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.

Trout

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.

Venison

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.

Salmon

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.

Rabbit

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.

Elk

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.

Pheasant

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.

Turkey

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.

Duck