Andrew Zimmern's Wild Game Kitchen

Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire -- an easy way to ensure the meat is cooked perfectly without drying it out.

For pig roast perfection, Andrew marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a wooden box that cooks the pig with downward convective heat.

Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.

Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade: charring the meat first, sticking it in the marinade for 24 hours, then finishing it low and slow over an open fire.

Andrew demystifies cooking clams, mussels and oysters: three sustainable seafood options; Andrew cooks a pot of creamy clam chowder with a fortified clam broth.

To create an exquisite meal for a fall evening around a bonfire, chef Andrew Zimmern prepares braised squab with vinegar and olives, one of his favourite recipes, and pairs it with homemade herbed gnocchi cooked in butter.

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack. He completes the meal with rice pilaf with caramelised onions and a tomato and cucumber salad.

Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

Andrew Zimmern reimagines Hawaiian plate lunch with a venison burger, homemade gravy and macaroni salad.