Andrew Zimmern's Wild Game Kitchen

Chef Andrew Zimmern makes a barbecue sauce for wild boar ribs and a wild mushroom shrimp and grits.

Chef Andrew Zimmern prepares a Italian-style wild boar ragu and then blackens filets of steelhead.

Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail and makes antelope stew.

Chef Andrew Zimmern prepares chicken fried axis deer the he poaches halibut in tomato roux.

Chef Zimmern cooks his version of Peking-style goose and then cooks a meal of striped bass.