Season 3
10 episodes · Sep 25, 2023
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- S3E1
Grilled Turkey Legs, Creamed Greens and Lemon Orzo
Sep 25, 202321mChef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire.
- S3E2
Carne Adovada
Oct 2, 2023Andrew Zimmern cooks a carne adovada using easy tips to butcher a wild hog shoulder that he braises with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire.
- S3E3
A Whole Roasted Hog
Oct 9, 202321mAndrew 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.
- S3E4
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Oct 16, 202321mChef Andrew Zimmern shares a simple trick for getting the most out of a marinade. He chars the meat, sticks it in a marinade for 24 hours and finishes it low and slow over an open fire.
- S3E5
Creamy Clam Chowder and Mussels in Spicy Tomato Sauce
Oct 23, 202321mAndrew prepares a pot of creamy clam chowder with a fortified clam broth and demystifies cooking certain shellfish.
- S3E6
Braised Pigeon with Homemade Herb Gnocchi
Oct 30, 202321mTo 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.
- S3E7
Goat Curry with Rice Pilaf and Carmelized Onions
Nov 6, 202321mChef 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.
- S3E8
Nashville Hot Pheasant and Mint Basil Lemonade
Nov 13, 202321mChef Andrew reimagines one of his favourite dishes, Nashville-style hot fried chicken, with a wild pheasant. He pairs this crispy, batter-coated and spicy fried pheasant with a spinach salad.
- S3E9
Tuna 101: Grilled, Poached and Raw
Nov 20, 202321mChef Andrew serves a single tuna in three different ways. He cooks a grilled centre-cut tuna steak topped with a miso-mustard sauce, tuna tartare from the trim and poached tuna belly for his reinterpretation of a Nicoise Salad.
- S3E10
Hawaiian Plate Lunch
Nov 27, 202321mChef Andrew reimagines the much-loved Hawaiian plate lunch, which is a hearty meal comprised of overloaded portions, with a hand-cut venison burger topped with a fried egg and homemade gravy.