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Temporada 1
Fecha de emisión
Sept 23, 2024
Andrew Zimmern hunts chukar partridge--a bird that, even with the help of good pointing dogs, can be tough to track. After taking enough birds to make a meal, Andrew grills up partridge a la cacciatore.
Andrew Zimmern hunts chukar partridge--a bird that, even with the help of good pointing dogs, can be tough to track. After taking enough birds to make a meal, Andrew grills up partridge a la cacciatore.
Fecha de emisión
Sept 30, 2024
Andrew Zimmern takes to the hunting field with award-winning dog trainer Sue Mondloch. After limiting out, they clean the birds and Andrew prepares braised pheasant with mushrooms and wild rice.
Andrew Zimmern takes to the hunting field with award-winning dog trainer Sue Mondloch. After limiting out, they clean the birds and Andrew prepares braised pheasant with mushrooms and wild rice.
Fecha de emisión
Oct 07, 2024
Andrew Zimmern meets up with experienced hunter Chang Her. Andrew heads to the lake house to prepare chicken fried squirrel with creamy onion gravy.
Andrew Zimmern meets up with experienced hunter Chang Her. Andrew heads to the lake house to prepare chicken fried squirrel with creamy onion gravy.
Fecha de emisión
Oct 14, 2024
Andrew Zimmern trudges down along the banks of a Minnesota river in search of the state's official fish--the walleye. He uses his catch to prepare a delicious fried walleye dish with lemon sauce and charred greens.
Andrew Zimmern trudges down along the banks of a Minnesota river in search of the state's official fish--the walleye. He uses his catch to prepare a delicious fried walleye dish with lemon sauce and charred greens.
Fecha de emisión
Oct 21, 2024
Andrew Zimmern heads out on a hunt in South Carolina's low country, where thousands of wild hogs are ravaging farm crops. He cooks sour and spicy pork vindaloo, and a whole hog slow roasted over the open fire.
Andrew Zimmern heads out on a hunt in South Carolina's low country, where thousands of wild hogs are ravaging farm crops. He cooks sour and spicy pork vindaloo, and a whole hog slow roasted over the open fire.
Fecha de emisión
Oct 28, 2024
Andrew Zimmern hits the water with Captain Jim Hutson to reel in red fish right outside of Charleston. Andrew uses the fillets to make grilled redfish with crayfish sauce and lemon rice pilaf.
Andrew Zimmern hits the water with Captain Jim Hutson to reel in red fish right outside of Charleston. Andrew uses the fillets to make grilled redfish with crayfish sauce and lemon rice pilaf.
Fecha de emisión
Nov 04, 2024
Andrew Zimmern joins Captain Jim Hutson and his wife Courtney to fish for sheepshead. Andrew grills a whole sheepshead and a few fillets, served with a crab butter sauce and bitter greens salad.
Andrew Zimmern joins Captain Jim Hutson and his wife Courtney to fish for sheepshead. Andrew grills a whole sheepshead and a few fillets, served with a crab butter sauce and bitter greens salad.
Fecha de emisión
Nov 11, 2024
Andrew Zimmern heads to Port Mansfield, Texas to hunt Redhead ducks with guide Ruben Garza. After a successful day in the blind, Andrew heads back to the grill to prepare braised and slow-roasted duck.
Andrew Zimmern heads to Port Mansfield, Texas to hunt Redhead ducks with guide Ruben Garza. After a successful day in the blind, Andrew heads back to the grill to prepare braised and slow-roasted duck.
Fecha de emisión
Nov 18, 2024
Andrew Zimmern meets up with Mick Jarvis in southern Texas to fish for alligator gar, a prehistoric fish that can grow up to eight feet long. Andrew cooks fried gar balls with a sweet and sour dipping sauce.
Andrew Zimmern meets up with Mick Jarvis in southern Texas to fish for alligator gar, a prehistoric fish that can grow up to eight feet long. Andrew cooks fried gar balls with a sweet and sour dipping sauce.
Fecha de emisión
Nov 25, 2024
Andrew Zimmern meets up with John Wood, a nilgai hunter. Andrew utilizes the lean nilgai meat to make the ultimate Italian-style Sunday gravy, with homemade sausage, rolled braciole, and red sauce, served over polenta.
Andrew Zimmern meets up with John Wood, a nilgai hunter. Andrew utilizes the lean nilgai meat to make the ultimate Italian-style Sunday gravy, with homemade sausage, rolled braciole, and red sauce, served over polenta.
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