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Season 1 | Episode 3
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 Zimmern shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild m...
Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. He butchers the boar shoulde...
Chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan, serving it with ...
Chef Andrew Zimmern shares his favorite Vietnamese-inspired cold noodle salad, topped with a spicy herb sauce,...
Chef Zimmern utilizes an outdoor wood-fired pizza oven to make a mouthwatering antelope stew. He butchers the ...
Chef Andrew Zimmern sets up an Argentinean style grill in his fire pit, creating a ring of coals to cook a who...
Chef Zimmern cooks a meal inspired by his childhood — striped bass with a tomato and vegetable soup, grilled b...
Chef Andrew Zimmern prepares the ultimate comfort food, a rootsy Americana meal of chicken fried axis deer, cr...
Chef Zimmern breaks down a whole halibut and poaches the filets in a creole-style tomato roux. He serves it wi...
Chef Andrew Zimmern prepares a craveable appetizer of bison tenderloin bites, fried until crisp, tossed in a s...
Chef Andrew Zimmern grills prosciutto-wrapped whole trout stuffed with lemon and herbs. To complete the meal, ...
Chef Andrew Zimmern butchers and trims his favorite tender cuts from the venison leg, grills the meat over an ...