Andrew Zimmern's Wild Game Kitchen
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.Start: 2025-03-12-210000
end: 2025-03-12-213000
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.Start: 2025-03-12-213000
end: 2025-03-12-220000
Andrew Zimmern's Wild Game Kitchen
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.Start: 2025-03-12-220000
end: 2025-03-12-223000
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.Start: 2025-03-12-223000
end: 2025-03-12-230000