Tonight on Andrew Zimmern's Wild Game Kitchen, I'm making Smoked Wild Boar Ribs & Shrimp and Grits with Mushrooms. Tune in at 9pm ET on Outdoor Channel. #TasteOfTheWild #wildgamekitchen | Andrew Zimmern

My new series, Andrew Zimmern’s Wild Game Kitchen, premieres Monday at 9pm ET on Outdoor Channel. I’ll show you how to catch a trout with your bare hands. 😉 | Andrew Zimmern

Andrew Zimmern cooks one of his favorite recipes, braised squab with olives and vinegar, during Andrew Zimmern’s Wild Game Kitchen starting TONIGHT at 10/9c on FYI. | Home.Made.Nation

I’ve got wild game in my kitchen, what about you?😏 If not, then I have the playbook for you. I’m demystifying cooking wild food over an open fire, creating delicious and easy meals, while sharing tips for sourcing, butchering and preparing game meat and fish. Wild Game Kitchen has something for everyone, not just my meat eaters and outdoorsmen. And the best part? You can binge it on OutdoorTV—link in my bio! | Andrew Zimmern

Cooking wild game over an open fire? Now, that’s the dream. And you don’t have to be a lifelong outdoorsmen or Michelin-level chef to be able to accomplish it. I’ll teach you how to source, butcher, and prepare meat like a master in my newest season of Wild Game Kitchen, coming out this week! New episodes of Wild Game Kitchen premiere every night at 7:00 PM, between June 30th - July 4th. Check it out at the link in my bio! | Andrew Zimmern

Tonight on Wild Game Kitchen, I'm sharing my favorite way to prepare wild turkey breast — brined in pickle juice, dredged and pan-fried over an open fire, served with an indulgent cheese sauce and jalapeno-bacon wild rice. Next, it's on to a simple and elegant seared salmon with a classic lemon, dill and caper pan sauce, and a side of crispy skillet-fried potatoes and onions. Tune in tonight at 9pm ET on outdoorCHANNEL. | Andrew Zimmern

Tonight on Wild Game Kitchen, I butcher a whole rabbit, then braise it in a rich and flavorful red chile sauce to serve in taco shells, topped with a blended tomatillo salsa and fresh cilantro. Next, it's pheasant in a creamy apple gravy paired with an easy corn pudding cooked right in the coals. Tune in tonight at 9pm ET on Outdoor Channel. | Andrew Zimmern