Andrew Zimmern's Wild Game Kitchen - Season 3

Season 3
Episodes

Wild Turkey Legs

Carne Adovada

A Whole Roasted Hog

Bison Tomahawk Chop

Clams, Mussels, Oysters

Braised Pigeon with Homemade Herb Gnocchi

Goat Curry with Rice Pilaf and Carmelized Onions

Nashville Hot Pheasant and Mint Basil Lemonade

Tuna
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.

Hawaiian Plate Lunch
Chef Andrew reimagines the much-loved Hawaiian plate lunch, which is a hearty meal comprised of overloaded portions, with a hand-cut venison burger topped with a fried egg and homemade gravy.
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