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Rabbit Tacos & Pheasant with Apple Gravy
Andrew Zimmern's Wild Game Kitchen - S1 - E4
Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce to serve in taco shells. He tops it all off with a simple blended tomatillo salsa and fresh cilantro.
Andrew Zimmern's Wild Game Kitchen: Season 1 - 5 Episode s
1x1 - Grilled Venison & Duck Gumbo
September 19, 2022
Chef Andrew Zimmern butchers and trims his favourite tender cuts from a leg of venison. He also cooks a hearty pot of classic Louisiana gumbo using wild duck two different ways.
1x2 - Bison Bites & Prosciutto-Wrapped Trout
September 26, 2022
Chef Andrew Zimmern grills prosciutto-wrapped whole trout stuffed with lemon and herbs. To complete the meal, he cooks rice pilaf directly in the hot coals and makes a simple blender sauce with garlic and herbs.
1x3 - Turkey Tenders & Salmon with Lemon & Dill
October 3, 2022
Chef Andrew Zimmern shares his favourite way to prepare wild turkey breast. He also cooks a seared salmon with a classic lemon, dill and caper pan sauce and a side of crispy skillet-fried potatoes and onions.
1x4 - Rabbit Tacos & Pheasant with Apple Gravy
October 10, 2022
Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce to serve in taco shells. He tops it all off with a simple blended tomatillo salsa and fresh cilantro.
1x5 - Walleye Shore Lunch & Grilled Elk Chops
October 17, 2022
Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye. He also grills bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga.