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Private Notes
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 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 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 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 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 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.
Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire.
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.
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.
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 prepares a pot of creamy clam chowder with a fortified clam broth and demystifies cooking certain shellfish.
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.
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.
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 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 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.
