Andrew Zimmern's Wild Game KitchenEpisodes Guide

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.

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.

Andrew Zimmern tackles fresh squid, demonstrating how to break down this often-intimidating seafood for two dishes. He starts by showing the essential technique of cleaning and preparing squid.

Chef Andrew Zimmern showcases the versatility of guinea hen, an often-overlooked game bird that offers richer flavour than commercial poultry. He begins with a guinea hen and watercress salad.

Andrew Zimmern demonstrates two distinct approaches to cooking venison. He begins with a venison paillarde, where tenderloin medallions are pounded thin and quickly grilled to a medium-rare.

Chef Andrew Zimmern showcases two different approaches to preparing California halibut. He begins with a Mediterranean-inspired dish, grilled halibut fillets with a Spanish romesco sauce and caveman-style whole roasted cabbage.

Andrew Zimmern explores the nature of quail with two distinct recipes. He starts with his take on southern comfort food, fried quail with lemon-basil aioli, where tender pieces of quail are double-dredged and fried.

Chef Andrew Zimmern explores Minnesota's rich forests, creating meals from wild, foraged mushrooms. He begins with a simple grilled wild mushroom salad, paired with fresh herbs and a sherry vinaigrette.

Andrew Zimmern cooks with cherrystone clams, one of his all-time favourite ingredients, with two show-stopping recipes.

Elk is one of Andrew Zimmern's favourite proteins, with its lean, mild red meat. He makes a Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado.

Andrew Zimmern grills shrimp. He starts with his twist on a Southern country club skewers of jumbo ocean caught shrimp wrapped around cubes of country ham.

Andrew Zimmern makes homemade wild boar chorizo with ground boar seasoned with cilantro, onion, garlic, chillies and lime and crumbles it into a pot of plump mussels.