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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 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

Chef Andrew Zimmern prepares Carne Adovada.

Carne Adovada

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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.

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

S3 E7 | Goat Curry with Rice Pilaf and Carmelized Onions