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

Chef Andrew Zimmern prepares the ultimate comfort food, a rootsy Americana meal of chicken fried axis deer, cream gravy and mashed potatoes, cooked directly in the hot 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.

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.

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.

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 foolproof potato salad kwhunting

Chef Andrew 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. Then, he 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 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 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.

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. kwhunting