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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