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Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.

Andrew Zimmern's Wild Game Kitchen

Minnesota's Foraged Mushroom Feast

Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.

The King of Open-Fire Paella

Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.

Mediterranean Grilled Filets and Salt Crusted Halibut

Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.

Venison Paillard and Hearty Hunter's Stew

Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.

Poultry Perfection: Moroccan Spiced Guinea Hen with Charred Vegetables

Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.

Grilled Squid Salad and Crispy Squid on the Plancha

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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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Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.

S5 E10 | Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg

E6 | Minnesota's Foraged Mushroom Feast

E5 | The King of Open-Fire Paella

E4 | Mediterranean Grilled Filets and Salt Crusted Halibut

E3 | Venison Paillard and Hearty Hunter's Stew

E2 | Poultry Perfection: Moroccan Spiced Guinea Hen with Charred Vegetables

E1 | Grilled Squid Salad and Crispy Squid on the Plancha