Andrew Zimmern's Wild Game Kitchen

Andrew Zimmern's Wild Game Kitchen Wild Turkey Legs

Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire -- an easy way to ensure the meat is cooked perfectly without drying it out.

10:00 AM on Flavour Network

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Andrew Zimmern's Wild Game Kitchen Carne Adovada

Learning to make carne adovada with Andrew Zimmern's easy tips for butchering wild hog shoulder to braise with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire.

10:30 AM on Flavour Network

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Andrew Zimmern's Wild Game Kitchen Roasted Hog

For pig roast, chef Andrew Zimmern marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a caja china, a wooden box that cooks the pig with downward convective heat.

11:00 AM on Flavour Network

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Andrew Zimmern's Wild Game Kitchen Bison Tomahawk Chops

Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade: charring the meat first, sticking it in the marinade for 24 hours, then finishing it low and slow over an open fire.

11:30 AM on Flavour Network

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Andrew Zimmern's Wild Game Kitchen Shellfish

Andrew demystifies cooking clams, mussels and oysters: three sustainable seafood options; Andrew cooks a pot of creamy clam chowder with a fortified clam broth.

12:00 PM on Flavour Network

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Andrew Zimmern's Wild Game Kitchen Braised Pigeon

Andrew Zimmern cooks braised squab with olives and vinegar, a meal for a fall evening around the fire; homemade herbed gnocchi drenched in browned butter; a simple apple and Manchego cheese salad.

12:30 PM on Flavour Network

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Andrew Zimmern's Wild Game Kitchen Goat Curry, Goat Biryani

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack; he completes the meal with rice pilaf with caramelized onions and a tomato and cucumber salad.

1:00 PM on Flavour Network

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Andrew Zimmern's Wild Game Kitchen Nashville Pheasant

Chef Andrew Zimmern takes one of his favorite dishes, Nashville-style hot fried chicken, and reinterprets it for wild pheasant.

1:30 PM on Flavour Network

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Andrew Zimmern's Wild Game Kitchen Wild Turkey Legs

Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire -- an easy way to ensure the meat is cooked perfectly without drying it out.

11:00 PM on Flavour Network

Select your lineup for TV local listings

Andrew Zimmern's Wild Game Kitchen Carne Adovada

Learning to make carne adovada with Andrew Zimmern's easy tips for butchering wild hog shoulder to braise with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire.

11:30 PM on Flavour Network

Select your lineup for TV local listings