Andrew Zimmern's Wild Game Kitchen Season 3, Episode 10: Hawaiian Plate Lunch

Grilled Turkey Legs, Creamed Greens and Lemon Orzo

Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire.

21 min

Carne Adovada

Andrew Zimmern cooks a carne adovada using easy tips to butcher a wild hog shoulder that he braises with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire.

A Whole Roasted Hog

Andrew 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.

21 min

Bison Tomahawk Chop with Italian-style Eggplant and Panzanella

Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade. He chars the meat, sticks it in a marinade for 24 hours and finishes it low and slow over an open fire.

21 min

Creamy Clam Chowder and Mussels in Spicy Tomato Sauce

Andrew prepares a pot of creamy clam chowder with a fortified clam broth and demystifies cooking certain shellfish.

21 min

Braised Pigeon with Homemade Herb Gnocchi

To create an exquisite meal for a fall evening around a bonfire, chef Andrew Zimmern prepares braised squab with vinegar and olives, one of his favourite recipes, and pairs it with homemade herbed gnocchi cooked in butter.

21 min

Goat Curry with Rice Pilaf and Carmelized Onions

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack. He completes the meal with rice pilaf with caramelised onions and a tomato and cucumber salad.

21 min

Nashville Hot Pheasant and Mint Basil Lemonade

Chef Andrew reimagines one of his favourite dishes, Nashville-style hot fried chicken, with a wild pheasant. He pairs this crispy, batter-coated and spicy fried pheasant with a spinach salad.

21 min

Tuna 101: Grilled, Poached and Raw

Chef Andrew serves a single tuna in three different ways. He cooks a grilled centre-cut tuna steak topped with a miso-mustard sauce, tuna tartare from the trim and poached tuna belly for his reinterpretation of a Nicoise Salad.

21 min