Andrew Zimmern's Wild Game Kitchen
Wild game, foraged foods, and fish are, in many cases, renewable resources that play a key role in helping home cooks eat in a healthier, more natural way. In "Wild Game Kitchen," lifelong outdoorsman and chef Andrew Zimmern demystifies cooking wild food over an open fire, creating delicious and easy meals while sharing tips for sourcing, butchering, and preparing game meat and fish.
- 2022-2025
- 7 seasons
- Tastemade
- Reality
Wild game, foraged foods, and fish are, in many cases, renewable resources that play a key role in helping home cooks eat in a healthier, more natural way. In "Wild Game Kitchen," lifelong outdoorsman and chef Andrew Zimmern demystifies cooking wild food over an open fire, creating delicious and easy meals while sharing tips for sourcing, butchering, and preparing game meat and fish.
Season 2 Episode Guide
5 Episodes 2024
Episode 1
Smoked Wild Boar Ribs & Shrimp and Grits
Sat, Aug 10, 2024 21 mins
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. Next, 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.
Episode 2
Wild Boar Ragu & Blackened Steelhead
Fri, Aug 11, 2023 21 mins
"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. Next, chef Zimmern blackens beautiful crimson fillets 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."
Episode 3
Grilled Quail Noodle Salad & Braised Antelope Stew
Fri, Jul 7, 2023 21 mins
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. Next, 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.
Episode 4
Five Spice Roasted Goose & Grilled Striped Bass
21 mins
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. In his version of Peking-style goose, he rubs the bird with five spice and serves it with hoisin, scallions, and homemade bacon fat tortillas. Next, 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.
Episode 5
Chicken Fried Axis Deer & Creole Halibut and Dirty Rice
21 mins
Chef Andrew Zimmern prepares the ultimate comfort food, a rootsy Americana meal of chicken fried axis deer, cream gravy and mashed potatoes, cooked directly in the hot coals. Next, chef Zimmern breaks down a whole halibut and poaches the fillets 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.