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Andrew Zimmern makes homemade wild boar chorizo with ground boar seasoned with cilantro, onion, garlic, chiles and lime and crumbles it into a pot of plump mussels.

Andrew Zimmern's Wild Game Kitchen

Wild Boar

Andrew Zimmern is grilling shrimp; he starts with his twist on a Southern country club skewers of jumbo ocean-caught shrimp wrapped around cubes of country ham.

Shrimp

Elk is one of Andrew Zimmern's favorite proteins, with its lean, mild red meat; first up, he is making a Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado.

Andrew Zimmern is cooking with cherrystone clams, one of his all-time favorite ingredients, cooking two recipes; first, he demonstrates his version of a grilled clams casino.

Clams

Chef Andrew Zimmern explores Minnesota's forests, creating meals from wild, foraged mushrooms; he begins with a simple grilled wild mushroom salad, paired with fresh herbs and a sherry vinaigrette.

Wild Mushrooms

Andrew Zimmern explores the nature of quail with two distinct recipes; he starts with his take on Southern comfort food, fried quail with lemon-basil aioli, where tender pieces of quail are double-dredged and fried.

Quail

Chef Andrew Zimmern showcases two different approaches to preparing California halibut; he begins with a Mediterranean-inspired dish, grilled halibut filets with a Spanish romesco sauce and cave man-style whole roasted cabbage.

Halibut

Andrew Zimmern demonstrates two distinct approaches to cooking venison; he begins with a venison paillarde, where tenderloin medallions are pounded thin, quickly grilled to a medium-rare.

Venison

Chef Andrew Zimmern showcases the versatility of guinea hen, an often-overlooked game bird that offers richer flavor than commercial poultry; he begins with a guinea hen and watercress salad.

Guinea Hen

Andrew Zimmern tackles fresh squid, demonstrating how to break down this often-intimidating seafood for two dishes; he starts by showing viewers the essential technique of cleaning and preparing squid.

Squid

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

S5 E5 | Quail

E10 | Wild Boar

E9 | Shrimp

E8 | Elk

E7 | Clams

E6 | Wild Mushrooms

E5 | Quail

E4 | Halibut

E3 | Venison

E2 | Guinea Hen

E1 | Squid