Andrew Zimmern's Wild Game Kitchen - Shorts

Andrew Zimmern reimagines the iconic Hawaiian plate lunch with a hand chopped venison-bacon burger topped with homemade beef gravy and a fried egg, grilled wild shrimp, macaroni salad and a heaping scoop of white rice.

In this thrilling episode, chef Andrew Zimmern breaks down a whole yellowfin tuna and serves it three ways.

Chef Andrew Zimmern takes one of his favorite dishes, Nashville-style hot fried chicken, and reinterprets it for wild pheasant.

Learn how to break down and butcher a whole goat, utilizing the leg and backstrap for a beautiful braised curry and saving some of the animal's offal for a delicious chef's snack on the grill.

Andrew Zimmern cooks one of his favorite recipes - braised squab with olives and vinegar, a perfect meal for a fall evening around the fire. He pairs this comfort food classic with homemade herbed gnocchi drenched in browned butter, and a simple apple and Manchego cheese salad.

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters - all three incredible, sustainable seafood options that are fun to forage.

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.

For pig roast perfection, 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 using downward convective heat.

Learn to make carne adovada with Andrew Zimmern's easy tips for butchering and braising wild hog shoulder with chiles, vinegar and Mexican oregano over an open fire.

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. kwhunting