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 5 Episode Guide
10 Episodes 2025
Episode 1
Squid
Sat, Jun 7, 2025
Andrew Zimmern creates a vibrant salad of roasted squid with fennel, cherry tomatoes, and endive in a lemon dressing. Then cook rustic-style grilled squid with breadcrumbs, chilies, and homemade aioli.
Episode 2
Guinea Hen
Sat, Jun 7, 2025
Andrew prepares guinea fowl in two ways: grilled with watercress and mustard and hazelnut vinaigrette, and roasted with Arabic spices, accompanied by pumpkin with harissa and eggplant purée with tahini.
Episode 3
Venison
Sat, Jun 14, 2025
Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.
Episode 4
Halibut
Sat, Jun 14, 2025
Andrew Zimmern elevates California halibut in two ways: grilled with Mediterranean accompaniments and traditional salt-crusted whole fish, paired with roasted vegetables and cream sauce.
Episode 5
Quail
Sat, Jun 21, 2025
Andrew showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.
Episode 6
Wild Mushrooms
Sat, Jun 21, 2025
Andrew explores Minnesota's forests for wild mushrooms. He creates a grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.
Episode 7
Clams
Sat, Jun 28, 2025
Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.
Episode 8
Elk
Sat, Jun 28, 2025
Andrew highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. He grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
Episode 9
Shrimp
Sat, Jul 5, 2025
Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy battle rice and a complex sambal.
Episode 10
Wild Boar
Sat, Jul 5, 2025
Andrew makes chorizo with mussels, preserved lemon and white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions and mustard sauce.