Andrew Zimmern's Wild Game Kitchen

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

Chef Andrew Zimmern shares his favorite Vietnamese-inspired cold noodle salad and perfectly grilled quail. Next, Chef Zimmern utilizes an outdoor wood-fired pizza oven to make a mouthwatering antelope stew.

Chef Zimmern sets up an Argentinean-style grill to cook His version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass with tomato and vegetable soup, grilled bread, and rouille, a classic French mayo-based sauce.

Chef Andrew Zimmern prepares a rootsy meal of chicken fried axis deer, cream gravy, and mashed potatoes. Next, Chef Zimmern breaks down a whole halibut and poaches the filets in a creole-style tomato roux.