Why I Love Cooking Outdoors: Spilled Milk #15
Watch my new show, Andrew Zimmern's Wild Game Kitchen, on Outdoor Channel.
 |
Yesterday, my new show Andrew Zimmern’s Wild Game Kitchen premiered on the Outdoor Channel. Two new episodes drop every Monday starting today on Outdoor Channel. You can stream the episodes for free.
As a lifelong outdoorsman and chef, I’m thrilled to marry my passion for hunting and fishing with cooking over fire. I think these cooking episodes are some of my best work, and I keep asking myself why? I’ve come to realize it’s because I am so excited about teaching people to cook. Viewers can tell when I am having fun, and this show was a blast to make. And if you don’t hunt or fish, don’t worry, this show will help you in your kitchen too, even if you buy your turkey at a supermarket!
Do you love to grill over open fire? Well, this is the best show for live fire cooking enthusiasts that I have seen in years. Simple and easy recipes that are beyond delicious.
Why Wild Game Kitchen? And why now?
America’s food supply system is stressed. The pandemic has created demand for people to source and cook their own protein. Remember all the people who made their own sourdough for the first time in 2020? Or people planting gardens—whether in their yards or on a fire escape? Growing and cooking our own food isn’t a trend; for many, it’s a necessity. And it’s not going anywhere. Wild game, foraged foods and fish are in many cases a renewable resource that are a key part of helping home cooks address those issues and eat in a healthier, more natural way.
In each episode, I create a meal using wild food, accompanied by seasonal sides from my garden. These meals will be delicious, sustainable and easy to make, with the goal of helping people maximize the enjoyment of sourcing their own food. It’s also about easing the struggles that home cooks have in the kitchen AND at the grill.
Some of the recipes I make in season one include:
Walleye shore lunch with homemade tartar sauce
Duck gumbo
Seared venison with crispy potatoes
Grilled trout with herb sauce
Fried wild turkey with jalapeno
Bacon wild rice
Bison burgers
This week’s episodes feature recipes made with trout and bison.
Watch them here (they’re about 12 minutes each) and let me know what you think!
Thanks for reading Spilled Milk.
The small subscription fee helps compensate my team fairly, keep the lights on, and (let’s be honest) stock the fridge. If you enjoyed this content, please click the ‘heart’ at the bottom. Share this with a friend, on your social media, etc., etc., etc., you know the drill.
I need to learn how to cook venison so I'll like the taste. Plus that would help my garden a great deal, because those things are impossible to keep out of it! I think there are more deer than people in Silverton, Oregon. They literally walk the streets in town. Even with babies in tow. They're adorable.....but not.....
It is clear that you were in your element. Loved the format. Short and sweet. My Mom taught me how to "read" a recipe and I have found many books I have curled up with and "devoured". Not a fan of bison but the two sauces are awesome. Love trout. And I will try my hand at that dish for sure. How clever to wrap it in prosciutto. I adore your verve for life and your references to being Jewish. It zings me when I hear it. Mostly grew up in the south so being around Jewish strangers was unheard of. There isn't a format you are in charge of that wouldn't get by me. I am a Zimmern hound.