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Andrew Zimmern's Wild Game Kitchen Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.

🕒 10:00 PM - 10:30 PM

Andrew Zimmern's Wild Game Kitchen Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.

🕒 10:30 PM - 11:00 PM

Andrew Zimmern's Wild Game Kitchen Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.

🕒 11:00 PM - 11:30 PM

Andrew Zimmern's Wild Game Kitchen Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.

🕒 11:30 PM - 12:00 AM

Andrew Zimmern's Wild Game Kitchen Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.

🕒 12:00 AM - 12:30 AM

Andrew Zimmern's Wild Game Kitchen Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.

🕒 12:30 AM - 1:00 AM

Andrew Zimmern's Wild Game Kitchen Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.

🕒 1:00 AM - 1:30 AM

Andrew Zimmern's Wild Game Kitchen 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.

🕒 1:30 AM - 2:00 AM

Andrew Zimmern's Wild Game Kitchen Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.

🕒 2:00 AM - 2:30 AM

Andrew Zimmern's Wild Game Kitchen Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.

🕒 2:30 AM - 3:00 AM

Andrew Zimmern's Wild Game Kitchen Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.

🕒 3:00 AM - 3:30 AM