Bizarre Foods with Andrew Zimmern - Season 19

Andrew Zimmern explores his adopted home state of Minnesota by following the Paul Bunyan Trail; he samples muskrat with gravy, duck stew and bear pastrami; Andrew also takes part in a horseradish harvest, a potluck party and a crayfish boil.

Andrew eats the Civil War-era foods that fueled the notorious James-Younger gang, including rotten tomato ketchup, Confederate biscuits, ham cake, stewed rabbit and crappie ceviche.

Andrew discovers the culinary magic of Germany's Romantic Road. He immerses himself in its medieval beauty as he dines on udder schnitzel, pancreas stew, grilled goose and Franconian bread dumplings.

Andrew dives into the culinary treasures of Italy's majestically beautiful Amalfi Coast. He samples raw red mullet aboard a fishing boat, tastes years-old fish sauce and tucks into Mama Agata's cloud-like meatballs.

Andrew gets a taste of the culinary impact of Napoleon Bonaparte's march through Poland. He tries decadent tripe soup, rump steak seasoned with gunpowder and roe deer brains cooked over an open fire.

Andrew explores the route taken by Pueblo leader Po'pay during the 1680 revolt against the Spanish. Along the way, he experiences native traditions and digs into porcupine heart, acorn mush cake and elk jerky.

Andrew explores ancient superfoods, heirloom seeds and indigenous culinary traditions of Aztec Mexico. He eats wild boar in native cactus, stinkbug salsa and seven-chili rabbit stew before trying sweaty tacos inspired by Aztec ingredients.