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Private Notes
Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs.
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 shares his favourite Vietnamese-inspired cold noodle salad; Andrew cooks a braised antelope stew.
Chef Andrew Zimmern chars and perfectly cooks a grilled striped bass; Andrew shares a recipe for five-spice roasted goose.
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.
