Andrew Zimmern's Wild Game Kitchen - Season 6

First aired: 5/24/2026 5 episodes

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Episodes

1. How to Cook a Whole Pig at Home

Aired: 5/24/2026

Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.

2. The Best Fish You're Not Eating

Aired: 5/25/2026

Andrew takes on "little fish, big fish," cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.

3. Bison Brats & Grilled Kebabs on Flatbread

Aired: 5/26/2026

Andrew butchers a whole bison leg before diving in to grinding meat for bison brats, grilling them up and topping with homemade spicy mustard. Then, he grills Middle Eastern-inspired kebabs to serve over flatbread for a feast built for sharing.

4. Grilled Yellowtail Collars & Filets with Miso Sauce

Aired: 5/27/2026

Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.

5. The Most Underrated Game Bird

Aired: 5/28/2026

Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.