Grilled Rabbit with Panzanella and Grilled Lettuce Salad By Andrew Zimmern I’m on a mission to get the world to eat more rabbit. They are mild, they have an incredible amount of meat on a small frame, they’re quick to raise, and they have very little impact on the environment. In this episode of Wild… Read More →
Grilled Rabbit with Sesame Chile Sauce By Andrew Zimmern I’m on a mission to get the world to eat more rabbit. They are mild, they have an incredible amount of meat on a small frame, they’re quick to raise, and they have very little impact on the environment. In this episode of Wild Game Kitchen,… Read More →
Grilled Red Snapper with Herb Salad and Charred Sweet Potato Planks By Andrew Zimmern A mild, white-fleshed fish, red snapper is universally beloved and readily available anywhere. In this episode of Wild Game Kitchen, I’m making two different dishes with red snapper. First, I’ll show you a foolproof way to filet and butcher a smaller… Read More →
Easy Fried Snapper Fingers By Andrew A mild, white-fleshed fish, red snapper is universally beloved and readily available anywhere. In this episode of Wild Game Kitchen, I’m making two different dishes with red snapper. First, I’ll show you a foolproof way to filet and butcher a smaller snapper to make fried snapper fingers with a… Read More →
Roasted Antelope Leg with Lemon-Olive Oil Potatoes, Charred Greens and Avgolemono Sauce By Andrew Zimmern It’s antelope day on Wild Game Kitchen. First up, I get a whole antelope leg slow roasting over the open fire. After a couple hours on the grill, I’ll carve it up and serve it Greek-style with a rich lemony… Read More →
Antelope Carpaccio with Charred Tomatoes & Pecorino By Andrew Zimmern It’s antelope day on Wild Game Kitchen. First up, I get a whole antelope leg slow roasting over the open fire. After a couple hours on the grill, I’ll carve it up and serve it Greek-style with a rich lemony avgolemono sauce and roasted potatoes… Read More →
Borracho Beans By Andrew Zimmern I absolutely adore borracho beans (meaning “drunken beans”). A dish of pinto beans simmered in dark Mexican beer, the savory broth is infused with smoky ham hock, onions, serrano chiles, and garlic. Seasoned with ancho chile powder and Mexican spices (try my Mexican Fiesta seasoning), these beans offer the perfect… Read More →
Bison Skirt Steak Tacos with Peanut Salsa, Charred Onions and Borracho Beans By Andrew Zimmern This is a steak taco feast for the ages—tamarind marinated bison skirt steak topped with a spicy charred peanut and chile salsa, charred onions and cilantro, served alongside a big bowl of borracho beans, pinto beans simmered in beer with… Read More →
Bison Bolognese on Wild Game Kitchen By Andrew Zimmern In this episode of Wild Game Kitchen, I’m making two great recipes with bison meat. First, let’s simmer up a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, it’s a taco feast for the ages—tamarind marinated bison skirt steak topped… Read More →
My Best Holiday Recipes No matter what holiday you celebrate, I’m sure we can all agree that food is what ties the season together. At my house, the kitchen smells of fabulous food from Hanukkah to New Years, whether it’s roasted duck or fruit cake. It’s the best time of the year. I’ve made it…
My Take on the Classic By Andrew Zimmern Forget the can opener—this green bean casserole proves that convenience doesn’t have to come from condensed soup. I know, classics are classics for a reason, and there’s nothing wrong with the original, but hear me out. Try a mix of fresh mushrooms, browned with herbs and shallots… Read More →
Mortadella, Mushroom and Ricotta Pizza with Pistachio Pesto By Andrew Zimmern This flatbread/pizza features one of my favorite combinations — an herby, garlicky pistachio pesto topped with thinly sliced mortadella, creamy ricotta and roasted mushrooms. I like to cook mine in the fireplace on a foldable camping grate, but you can easily do this in… Read More →
Simple Lamb Flatbread By Andrew Zimmern This easy recipe is inspired by lahmacun, a popular street food in the Levant and Middle East of flatbread often topped with ground lamb, minced vegetables and spices. Here, I’ve seasoned ground lamb with roasted red peppers, tomato paste, herbs, garlic and my Moroccan-style Grill Magic seasoning, spread it… Read More →
Easy Beef Kebabs By Andrew Zimmern This is a really fun, simple kebab recipe that the whole family will love. A staple on Middle Eastern and Mediterranean tables, kebabs come in many shapes, sizes and flavor profiles. Here, I’ve seasoned ground beef with roasted red peppers, onion, parsley and za’atar, but you could use just… Read More →
The Ultimate Nilgai Sunday Gravy By Andrew Zimmern Nilgai is the largest Asian antelope species, hailing from Indian and Nepal. They were originally brought to Texas by the King Ranch family more than a century ago, and have since thrived in the south Texas climate. They are giant animals, prized for their mild, lean meat.… Read More →
An Easy Braised Wild Duck By Andrew Zimmern This recipe fits squarely into the framework of dishes in the Italian “brutti ma buoni” playbook, or ugly but delicious. Duck braised in red wine is something I love to make at duck camp, because it’s simple to execute and everyone loves it. Nothing fancy about it,… Read More →
The Great Gar Experiment By Andrew Zimmern Fishing for alligator gar is an adventure of a lifetime. Believe it or not, this was not only my first time fishing for alligator gar, but also the first time I’ve cooked it or tasted it, and I can’t say that about a lot animals. While the joy… Read More →
Grilled Sheepshead & Crab Buerre Blanc By Andrew Zimmern I love pulling my own dinner into the boat, especially when it’s sheepshead and I have this meal to look forward to. Sheepshead is a truly underrated fish, it has a lovely firm texture, which makes it easier to grill, and sweet, mild flavored meat. I… Read More →
Grilled Redfish on the Half Shell By Andrew Zimmern A day on the water in South Carolina with captain Jim fishing for redfish can’t be beat, it was such a fantastic opportunity. But, getting to cook those redfish over an open fire? That’s the real treat. The best way to cook redfish is “on the… Read More →
A Perfect Pilaf By Andrew Zimmern This fluffy, aromatic rice pilaf gets a beautiful nutty flavor and great texture from toasting dry pasta in the pan before adding all of the other ingredients. I like to add slices of a whole lemon to ensure a bit of sour, sweet and bitter notes make their way… Read More →
Spicy, Hot and Sour Hog By Andrew Zimmern I love vindaloo, a traditional Indian curry that hails from Goa. When the Portuguese colonized Goa in the 1500s, they brought with them a dish called carne de vinha d’alho, pork preserved in vinegar and garlic. Goans modified the dish using local ingredients and trademark Goanese flavors,… Read More →
Move Over Chicken Wings By Andrew Zimmern It’s the start of football season, and I’m always looking for ways to improve my game day spread. Chicken wings are great, but this one is a winner. It’s what I like to call a chicken lollipop, an easy frenching technique where you scrape the meat away from… Read More →
A Reinvented Shore Lunch By Andrew Zimmern Crispy beer battered fried walleye, Chinese mustard greens and pea tips with oyster sauce, and a Cantonese inspired lemon sauce… this meal is all about reinventing the Minnesota shore lunch with our state fish the walleye. Watch this episode of Field to Fire on Outdoor Channel and Tastemade.… Read More →
Perfectly Fried Squirrel By Andrew Zimmern This is one of the truly great skillet meals of all time, essentially chicken-fried squirrel smothered in a rich and creamy onion gravy, served a top a bed of chive mashed potatoes. If you are not eating critters like squirrel, you are missing out on some of the best… Read More →
Pheasant is Perfect for These Fall Flavors By Andrew Zimmern To me, the best flavors of fall are pheasant, chanterelles and wild rice, and this recipe is the perfect way to enjoy the autumnal trifecta. It’s a heartier, more sophisticated version of the classic crockpot pheasant wild rice soup. The difference is in the quality… Read More →
Red Wine-Braised Partridge By Andrew Zimmern After a great day in the field, I’m headed to my grill to make patridge a la cacciatora. Cacciatora, which translates to “in the hunter’s style,” is rooted in the thousand year old cucina povera philosophy—traditional humble Italian cooking that’s about creating great meals with what’s at hand, highlighting… Read More →
Make a Stunning Salad with a Super Sharp Knife By Andrew Zimmern Learning how to sharpen your knives on a whetstone at home will take your cooking to the next level. A nice, sharp knife makes such a huge difference. Just get into the meditation of it, go slow, be precise. I’ll show you everything… Read More →
Raw Fish Perfection By Andrew Zimmern With any raw fish preparation, it’s important to source the best quality seafood you can find. In general, whole fish is fresher than filets. Plus, you can utilize the head, bones and skin to make a beautiful fish broth for soups and sauces. The eyes should be clear, the… Read More →
Simple is best when it comes to poached fish. By Andrew Zimmern Lucky enough to sport fish for halibut in Alaska? First, take this primer on breaking down and fileting a flat fish. With a good knife, it’s an easy task that will up your cooking game. But you don’t need to catch a whole… Read More →
The Best Way to Make a Cheesesteak At Home By Andrew Zimmern If we’re talking about cheesesteaks, then I know someone’s going to ask where I head as soon as I touch down in the City of Brotherly Love, so let’s get that out of the way first. Without question, it’s John’s Roast Pork, an… Read More →
