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Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.

Andrew Zimmern's Wild Game Kitchen

Holy Mackerel!

Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.

Wild Seafood Risotto

Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.

Crispy Duck Noodle Soup

Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.

Striped Bass Crudo and Smoky Summer Succotash

Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.

Grilled Eggplant Caponata Toast and Crispy Squab Katsu

Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.

Yakitori-Style Skewers and Pheasant Flatbread

Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.

Grilled Rabbit with Panzanella Salad

Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.

Tailgate Tacos and Bison Bolognese

Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and parmesan.

Back to Our Caveman Roots

Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.

The Essence of Grill Culture

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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.

S4 E7 | Striped Bass Crudo and Smoky Summer Succotash

E10 | Holy Mackerel!

E9 | Wild Seafood Risotto

E8 | Crispy Duck Noodle Soup

E7 | Striped Bass Crudo and Smoky Summer Succotash

E6 | Grilled Eggplant Caponata Toast and Crispy Squab Katsu

E5 | Yakitori-Style Skewers and Pheasant Flatbread

E4 | Grilled Rabbit with Panzanella Salad

E3 | Tailgate Tacos and Bison Bolognese

E2 | Back to Our Caveman Roots

E1 | The Essence of Grill Culture