Andrew Zimmern's Wild Game Kitchen

Andrew Zimmern's Wild Game Kitchen

Tastemade

Add to Watchlist

dynamic-program-block-tile-screen-0-tile-0

S3 E10: Hawaiian Plate Lunch

Original Air Date: Mar 26, 2024

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.

Jun 3

•

11:30AM

•

30 Min

•

2024

•

TV-14

AVAILABLE NOW

MORE LIKE THIS

LIVE SCHEDULE

EXTRAS

Season 6

  • Season 6
  • Season 4
  • Season 3
  • Season 1
details-vertical-list-screen-0-tile-0

S6 E5: Bison Brats & Grilled Kebabs on Flatbread

Andrew butchers a whole bison leg before diving in to grinding meat for bison brats, grilling them up and topping with homemade spicy mustard. Then, he grills Middle Eastern-inspired kebabs to serve over flatbread for a feast built for sharing.

9:30-10AM

•

30 Min

•

TV-14

•

Available with Freestream

details-vertical-list-screen-0-tile-1

S6 E4: How to Cook a Whole Pig at Home

Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.

9-9:30AM

•

30 Min

•

TV-14

•

Available with Freestream

details-vertical-list-screen-0-tile-2

S6 E3: The Most Underrated Game Bird

Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.

8:30-9AM

•

30 Min

•

TV-14

•

Available with Freestream

details-vertical-list-screen-0-tile-3

S6 E2: Grilled Yellowtail Collars & Filets with Miso Sauce

Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.

8-8:30AM

•

30 Min

•

TV-14

•

Available with Freestream

details-vertical-list-screen-0-tile-4

S6 E1: The Best Fish You're Not Eating

Andrew takes on "little fish, big fish," cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.

7:30-8AM

•

30 Min

•

TV-14

•

Available with Freestream