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Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.

Andrew Zimmern's Wild Game Kitchen

Chicken Fried Deer and Creole Halibut

Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.

Roasted Goose and Striped Bass

Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.

Quail Noodle Salad and Antelope Stew

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

Boar Ragu and Blackened Steelhead

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.

Boar Ribs and Shrimp and Grits

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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.

S2 E4 | Roasted Goose and Striped Bass

E5 | Chicken Fried Deer and Creole Halibut

E4 | Roasted Goose and Striped Bass

E3 | Quail Noodle Salad and Antelope Stew

E2 | Boar Ragu and Blackened Steelhead

E1 | Boar Ribs and Shrimp and Grits