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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.

Andrew Zimmern's Wild Game Kitchen

Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg

Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.

Elk Tenderloin Tostadas and Grilled Rack of Ribs

Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.

Grilled Clams Casino and Garlicky Clam Pizza

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.

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

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

E8 | Elk Tenderloin Tostadas and Grilled Rack of Ribs

E7 | Grilled Clams Casino and Garlicky Clam Pizza

E1 | Grilled Squid Salad and Crispy Squid on the Plancha