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Andrew Zimmern's Wild Game Kitchen Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.
πŸ•’ 9:30 PM - 10:00 PM
Andrew Zimmern's Wild Game Kitchen Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
πŸ•’ 10:00 PM - 10:30 PM
Andrew Zimmern's Wild Game Kitchen 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.
πŸ•’ 10:30 PM - 11:00 PM
Andrew Zimmern's Wild Game Kitchen Chef Andrew Zimmern prepares Carne Adovada.
πŸ•’ 11:00 PM - 11:30 PM
Andrew Zimmern's Wild Game Kitchen Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.
πŸ•’ 11:30 PM - 12:00 AM
Andrew Zimmern's Wild Game Kitchen 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.
πŸ•’ 12:00 AM - 12:30 AM
Andrew Zimmern's Wild Game Kitchen Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
πŸ•’ 12:30 AM - 1:00 AM
Andrew Zimmern's Wild Game Kitchen Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisΓ©e, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.
πŸ•’ 1:00 AM - 1:30 AM
Andrew Zimmern's Wild Game Kitchen 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.
πŸ•’ 1:30 AM - 2:00 AM
Andrew Zimmern's Wild Game Kitchen Chef Andrew Zimmern prepares Carne Adovada.
πŸ•’ 2:00 AM - 2:30 AM
Andrew Zimmern's Wild Game Kitchen Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.
πŸ•’ 2:30 AM - 3:00 AM
Andrew Zimmern's Wild Game Kitchen 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.
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