Andrew Zimmern's Wild Game Kitchen

Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye. He also grills bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga.

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.

Chef Andrew Zimmern shares his favourite way to prepare wild turkey breast. He also cooks a seared salmon with a classic lemon, dill and caper pan sauce and a side of crispy skillet-fried potatoes and onions.

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.

Chef Andrew Zimmern butchers and trims his favourite tender cuts from a leg of venison. He also cooks a hearty pot of classic Louisiana gumbo using wild duck two different ways.

Chef Andrew Zimmern prepares a meal consisting of the perfect comfort food, including chicken fried axis deer, gravy and potatoes; Andrew cooks some dirty rice to go along with his creole halibut.

Chef Andrew Zimmern chars and perfectly cooks a grilled striped bass; Andrew shares a recipe for five-spice roasted goose.

Chef Andrew Zimmern shares his favourite Vietnamese-inspired cold noodle salad; Andrew cooks a braised antelope stew.

Chef Andrew Zimmern butchers a boar shoulder and prepares a traditional Northern Italian-style wild boar ragu; Andrew cooks blackened steelhead with an anchovy vinaigrette and some lettuce.

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs.

Chef Andrew reimagines the much-loved Hawaiian plate lunch, which is a hearty meal comprised of overloaded portions, with a hand-cut venison burger topped with a fried egg and homemade gravy.

Chef Andrew serves a single tuna in three different ways. He cooks a grilled centre-cut tuna steak topped with a miso-mustard sauce, tuna tartare from the trim and poached tuna belly for his reinterpretation of a Nicoise Salad.

Chef Andrew reimagines one of his favourite dishes, Nashville-style hot fried chicken, with a wild pheasant. He pairs this crispy, batter-coated and spicy fried pheasant with a spinach salad.

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack. He completes the meal with rice pilaf with caramelised onions and a tomato and cucumber salad.

To create an exquisite meal for a fall evening around a bonfire, chef Andrew Zimmern prepares braised squab with vinegar and olives, one of his favourite recipes, and pairs it with homemade herbed gnocchi cooked in butter.

Andrew prepares a pot of creamy clam chowder with a fortified clam broth and demystifies cooking certain shellfish.

Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade. He chars the meat, sticks it in a marinade for 24 hours and finishes it low and slow over an open fire.

Andrew marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a wooden box that cooks the pig with downward convective heat.

Andrew Zimmern cooks a carne adovada using easy tips to butcher a wild hog shoulder that he braises with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire.

Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire.

Andrew Zimmern champions the overlooked mackerel with a salad of pickled filets and summer sides.

Chef Andrew Zimmern demystifies working with live sea urchin and scallops with a seafood risotto.

Andrew Zimmern transforms wild duck into soup with fresh egg noodles, herbs, bean sprouts and lime.

Chef Andrew Zimmern celebrates summer with an elegant crudo and a roasted bass with smoky succotash.

Andrew creates a seared pigeon toast topped with caponata and a katsu with a shaved cabbage salad.

Andrew butchers a pheasant to make yakitori-style skewers, a flatbread, salad and a mango chutney.

Andrew Zimmern breaks down a whole rabbit for two recipes grilled and plated.

Chef Andrew Zimmern adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.

Chef Andrew makes two antelope dishes: a roasted whole leg and a simple tenderloin carpaccio.

Andrew showcases the versatility of red snappers by cooking fried snapper fingers with a dipping sauce, and roasting a whole fish to serve family style.

Andrew Zimmern makes homemade wild boar chorizo with ground boar seasoned with cilantro, onion, garlic, chillies and lime and crumbles it into a pot of plump mussels.

Andrew Zimmern is grilling shrimp; he starts with his twist on a Southern country club skewers of jumbo ocean-caught shrimp wrapped around cubes of country ham.

Elk is one of Andrew Zimmern's favorite proteins, with its lean, mild red meat; first up, he is making a Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado.

Andrew Zimmern is cooking with cherrystone clams, one of his all-time favorite ingredients, cooking two recipes; first, he demonstrates his version of a grilled clams casino.

Chef Andrew Zimmern explores Minnesota's rich forests, creating meals from wild, foraged mushrooms. He begins with a simple grilled wild mushroom salad, paired with fresh herbs and a sherry vinaigrette.

Andrew Zimmern explores the nature of quail with two distinct recipes. He starts with his take on southern comfort food, fried quail with lemon-basil aioli, where tender pieces of quail are double-dredged and fried.

Chef Andrew Zimmern showcases two different approaches to preparing California halibut. He begins with a Mediterranean-inspired dish, grilled halibut fillets with a Spanish romesco sauce and caveman-style whole roasted cabbage.

Andrew Zimmern demonstrates two distinct approaches to cooking venison. He begins with a venison paillarde, where tenderloin medallions are pounded thin and quickly grilled to a medium-rare.

Chef Andrew Zimmern showcases the versatility of guinea hen, an often-overlooked game bird that offers richer flavour than commercial poultry. He begins with a guinea hen and watercress salad.

Andrew Zimmern tackles fresh squid, demonstrating how to break down this often-intimidating seafood for two dishes; he starts by showing viewers the essential technique of cleaning and preparing squid.

Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.

Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.

Andrew butchers a whole bison leg before diving in to grinding meat for bison brats, grilling them up and topping with homemade spicy mustard. Then, he grills Middle Eastern-inspired kebabs to serve over flatbread for a feast built for sharing.

Andrew takes on "little fish, big fish," cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.

Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.