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

Andrew Zimmern's Wild Game Kitchen

Hawaiian Plate Lunch

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

Tuna 101: Grilled, Poached and Raw

Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.

Nashville Hot Pheasant and Mint Basil Lemonade

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.

Goat Curry with Rice Pilaf and Carmelized Onions

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

Braised Pigeon with Homemade Herb Gnocchi

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

Creamy Clam Chowder and Mussels in Spicy Tomato Sauce

Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.

Bison Tomahawk Chop with Italian-style Eggplant and Panzanella

For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.

A Whole Roasted Hog

Chef Andrew Zimmern prepares Carne Adovada.

Carne Adovada

Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.

Grilled Turkey Legs, Creamed Greens and Lemon Orzo

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A lifelong outdoorsman and chef, Andrew Zimmern demystifies cooking wild food over an open fire, creating delicious and easy meals, while sharing tips for sourcing, butchering and preparing game meat and fish.

S3 E2 | Carne Adovada