Précédent
15:00–15:30
Hardcore Carnivore
Maintenant
15:30–16:00
Hardcore Carnivore
6m left
Suivant
16:00–16:30
Hardcore Carnivore
Programme
14:00 - 14:30
Hardcore Carnivore
Benton's Famous Tennessee Hams
Series, Cooking
Jess loves country hams and there's no better place to visit than Benton's--a family-run business that's been perfecting curing and aging techniques for over 50 years.
14:30 - 15:00
Hardcore Carnivore
Braving Wisconsin's Cannibal Sandwich
Series, Cooking
Jess embarks on a road trip across Wisconsin with her good friend Kaitlin, stopping for a cannibal sandwich and a famous sausage from Usinger's in Milwaukee.
15:00 - 15:30
Hardcore Carnivore
Texas Tomahawk from Wyatt Ranches
Series, Cooking
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
EN DIRECT 15:30 - 16:00
Hardcore Carnivore
Nashville Hot Dove Sliders at Redstone Ranch
Series, Cooking
Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.
16:00 - 16:30
Hardcore Carnivore
Oklahoma's Wild Hog Sausage Roll
Series, Cooking
Jess heads to Oklahoma, where she takes aim at one of the state's estimated 1.5 million feral hogs. Then, she makes a wild hog sausage roll with jalapeño and cheddar.
16:30 - 17:00
Hardcore Carnivore
Backyard Cabrito Asado in Texas
Series, Cooking
Jess joins her friend Javi in his backyard, where he welds custom cooking contraptions, including an asado cross they use to cook cabrito together.
17:00 - 17:30
Andrew Zimmern's Wild Game Kitchen
Back to Our Caveman Roots
Series, Cooking
Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and Parmesan.
17:30 - 18:00
Andrew Zimmern's Wild Game Kitchen
Tailgate Tacos and Bison Bolognese
Series, Cooking
Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
18:00 - 18:30
Andrew Zimmern's Wild Game Kitchen
Grilled Rabbit with Panzanella Salad
Series, Cooking
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
18:30 - 19:00
Andrew Zimmern's Wild Game Kitchen
Turkey Tenders and Salmon
Series, Cooking
Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.
19:00 - 19:30
Andrew Zimmern's Wild Game Kitchen
Hawaiian Plate Lunch
Series, Cooking
Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.
19:30 - 20:00
Andrew Zimmern's Wild Game Kitchen
Grilled Clams Casino and Garlicky Clam Pizza
Series, Cooking
Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.
20:00 - 20:30
Andrew Zimmern's Wild Game Kitchen
Holy Mackerel!
Series, Cooking
Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.
20:30 - 21:00
Andrew Zimmern's Wild Game Kitchen
Mediterranean Grilled Filets and Salt Crusted Halibut
Series, Cooking
Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
21:00 - 21:30
Andrew Zimmern's Wild Game Kitchen
Yakitori-Style Skewers and Pheasant Flatbread
Series, Cooking
Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.
21:30 - 22:00
Andrew Zimmern's Wild Game Kitchen
The Best Fish You're Not Eating
Series, Cooking
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.
22:00 - 22:30
Andrew Zimmern's Wild Game Kitchen
Grilled Yellowtail Collars & Filets with Miso Sauce
Series, Cooking
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.
22:30 - 23:00
Andrew Zimmern's Wild Game Kitchen
The Most Underrated Game Bird
Series, Cooking
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.
23:00 - 23:30
Andrew Zimmern's Wild Game Kitchen
How to Cook a Whole Pig at Home
Series, Cooking
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.
23:30 - 00:00
Andrew Zimmern's Wild Game Kitchen
Bison Brats & Grilled Kebabs on Flatbread
Series, Cooking
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.
