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A mild, white-fleshed fish, red snapper is universally beloved and readily available anywhere. In this episode, chef Andrew Zimmern makes two different dishes with red snapper. First, heill show a foolproof way to filet and butcher a smaller snapper to make fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce. Then, heis roasting a whole fish over open fire, serving it family style with an herb salad and charred miso sweet potatoes.
22 minutes
Itis antelope day on Wild Game Kitchen and chef Andrew Zimmern is preparing two very different dishes. First up, he gets a whole antelope leg roasting over the open fire. After a couple hours on the grill, he carves it and serves it Greek-style with a rich lemony avgolemono sauce and roasted potatoes that are loaded with lemon and olive oil. While the leg is cooking, heill demonstrate a simple antelope tenderloin carpaccio, a great use of the luxury cut, served with roasted tomatoes and parmesan.
22 minutes
In this episode of Wild Game Kitchen, chef Andrew Zimmern is making two great recipes with one of his favorite proteins, bison. First, heis simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, itis a taco feast for the agesotamarind marinated bison skirt steak topped with a spicy charred peanut and chile salsa, charred onions and cilantro, served alongside a big bowl of borracho beans, pinto beans simmered with a ham hock over the hot coals in beer. Taco Tuesday has never been more delicious.
22 minutes
Andrew Zimmern is on a mission to get the world to eat more rabbit. They are mild, they have an incredible amount of meat on a small frame, theyire quick to raise, and they have very little impact on the environment. First, he will show you how to break down a whole rabbit for two different recipes. For one, Andrew brines pieces of the rabbit, grills it and coats in a spicy, Sichuan sesame sauce topped with toasted peanuts and scallions. And for the other, heill grill up the rabbit and plate with a grilled baby gem lettuce salad and panzanella, an Italian bread salad with tomatoes, fennel and citrus.
22 minutes
Learn how to butcher a whole pheasant and utilize the boneless meat for pheasant skewers basted with ginger juice and yakitori glaze. Andrewis cooking the skewers on a konro, a small Japanese hibachi-style grill that uses binchotan charcoal, which burns super hot with very little smoke. Next up, Andrew roasts a whole pheasant by hanging it over the open fire. A little homemade flabread, cucumber salad and a mango chutney, and you have a meal youill want to make over and over again.
22 minutes
In this episode of Wild Game Kitchen, Andrew Zimmern makes two stunning dishes with pigeon that showcase both European and Asian influences. First, he creates an elegant, seared pigeon toast with crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers. Then, Andrew cooks pigeon katsu n crispy panko-crusted squab served alongside a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.
22 minutes
Chef Andrew Zimmern showcases two distinct preparations of fresh-caught striped bass that celebrate summer's bounty. He begins with an elegant bass crudo, where pristine slices of salt-cured bass are served with ripe stone fruits, crisp shallots, and a vibrant chile oil n a dish that perfectly balances sweet, heat, and acidity. Then, Andrew demonstrates how to grill a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos. These make for some delicious, memorable summer meals.
22 minutes
In this episode of Wild Game Kitchen, Andrew Zimmern transforms wild duck into two dishes that showcase the versatility of this delicious game bird. He utilizes the breast for a simple grilled appetizer inspired by Japanese tatakioduck seasoned with scallion, ginger and Thai chiles, finished with a dramatic sizzle of hot oil and black vinegar. Then, Andrew uses the rest of the duck to make open fire duck noodle soup, starting with a rich, fortified duck and lemongrass broth. The dish comes together with braised dark quarters, fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.
22 minutes
Chef Andrew Zimmern demystifies working with live sea urchin and scallops, demonstrating how to properly handle and prepare some of the ocean's most prized ingredients. He begins with a raw preparation, teaching viewers how to expertly crack sea urchin and shuck live scallops for a Japanese-inspired dish that pairs the seafood with a bright cucumber mignonette. Then, Andrew creates a showstopping seafood risotto with spot prawns, grilled scallops, and uni. Along the way, he shares essential techniques for breaking down and maximizing these luxurious ingredients.
22 minutes
In this episode of Wild Game Kitchen, Andrew Zimmern champions the often-overlooked mackerel, demonstrating how this flavor-packed fish deserves a spot on every table. First, he creates a mackerel salad where pickled filets are grilled over hot coals, then paired with charred tomatoes, grilled frisEe, and sweet summer peaches. Then, Andrew grills a whole mackerel seasoned with caramelized onions and serves it with rutabaga mash and a vibrant salad of charred grapes, Marcona almonds, and fresh herbs n all finished with a decadent brown butter sauce with crispy capers.
22 minutes
