Andrew Zimmern's Wild Game Kitchen

Andrew showcases the versatility of red snappers by cooking fried snapper fingers with a dipping sauce, and roasting a whole fish to serve family style.

Chef Andrew makes two antelope dishes: a roasted whole leg and a simple tenderloin carpaccio.

Chef Andrew Zimmern adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.

Andrew Zimmern breaks down a whole rabbit for two recipes grilled and plated.

Andrew butchers a pheasant to make yakitori-style skewers, a flatbread, salad and a mango chutney.

Andrew creates a seared pigeon toast topped with caponata and a katsu with a shaved cabbage salad.

Chef Andrew Zimmern celebrates summer with an elegant crudo and a roasted bass with smoky succotash.

Andrew Zimmern transforms wild duck into soup with fresh egg noodles, herbs, bean sprouts and lime.

Chef Andrew Zimmern demystifies working with live sea urchin and scallops with a seafood risotto.

Andrew Zimmern champions the overlooked mackerel with a salad of pickled filets and summer sides.