Andrew Zimmern's Wild Game Kitchen

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters–all three incredible, sustainable seafood options that are fun to forage. First up, chef Zimmern cooks a pot of creamy clam chowder with a fortified clam broth. Then, he shares a simple but impressive recipe for mussels fra diavolo–mussels cooked in a spicy tomato broth–served with lots of grilled bread to mop up the sauce. And finally, a classic way to enjoy oysters–raw with homemade mignonette and cocktail sauce.

Chef Andrew Zimmern shares a simple trick for getting the most out of your marinade–char the meat first, stick in the marinade for 24 hours, then finish it low and slow over an open fire. It’s the best way to treat a luxury cut like Bison tomahawk chops, served with a classic Tuscan bread salad and roasted eggplant topped with Calabrian chiles and ricotta cheese.

For pig roast perfection, chef Andrew Zimmern marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a caja china, a wooden box that cooks the pig with downward convective heat. Pull the pork and serve it with a chopped sweet-and-sour Southern-style coleslaw and charred pineapple salsa–a spicy, acidic and sweet condiment that marries well with the unctuous meat.

Learn to make carne adovada with Andrew Zimmern’s easy tips for butchering wild hog shoulder to braise with lots of chiles, vinegar and Mexican oregano in a dutch oven over an open fire. To complete the meal, chef Zimmern whips up a pot of cilantro lime rice and charred tomatillo salsa. Add bowls of guacamole, cotija cheese, jalapenos and onion for the ultimate taco spread.

Chef Andrew Zimmern shares a genius technique for butchering and grilling butterflied turkey legs over an open fire, an easy way to ensure the meat is cooked perfectly without drying it out. To compliment the richness of the meat, he serves the turkey legs with a bright, lemony carrot orzo and creamed greens topped with crunchy, cheesy breadcrumbs.

Chef Andrew Zimmern prepares the ultimate comfort food, a rootsy Americana meal of chicken fried axis deer, cream gravy and ashed potatoes, cooked directly in the hot coals. Next, chef Zimmern breaks down a whole halibut and poaches the filets 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.

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. 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.

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.

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 filets 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.

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 fool-proof 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.

Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw and crispy fried potatoes. Next, chef 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.

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. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant in a creamy apple gravy paired with an easy corn pudding cooked right in the coals.

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. Next, chef 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.

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. Next, chef 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 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. Next, chef 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.