Andrew Zimmern's Wild Game Kitchen

Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo and shares a technique for butchering and grilling butterflied turkey legs over an open fire - an easy way to ensure the meat is cooked perfectly.

Chef Andrew Zimmern prepares Carne Adovada and shares easy tips for butchering wild hog shoulder to braise with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire.

For pig roast perfection, Chef Andrew Zimmern marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a wooden box that cooks the pig with downward convective heat.

Chef Andrew Zimmern shares a simple trick for getting the most out of a luxury cut like Bison tomahawk chops, served with a classic Tuscan bread salad and roasted eggplant topped with Calabrian chiles and ricotta cheese.

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters. He cooks up a pot of creamy clam chowder, a simple but impressive recipe for mussels fra diavolo and finally, classic raw oysters with homemade mignonette and cocktail sauce.

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening around the fire. He pairs this comfort food classic with homemade herb gnocchi drenched in browned butter, and an apple and Manchego cheese salad.

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry. He completes the meal with rice pilaf with caramelized onions and a tomato and cucumber salad.

Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways. Center cut tuna steaks are grilled with a mustard miso sauce. Then, he creates a beautiful tuna tartare and poaches tuna belly for a classic niçoise salad with citrus dressing.

Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.