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Download SD Season 3 Episode
- Season 3 Grilled Turkey Legs, Creamed Greens and Lemon Orzo
- Season 3 Carne Adovada
- Season 3 A Whole Roasted Hog
- Season 3 Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
- Season 3 Creamy Clam Chowder and Mussels in Spicy Tomato Sauce
- Season 3 Braised Pigeon with Homemade Herb Gnocchi
- Season 3 Goat Curry with Rice Pilaf and Carmelized Onions
- Season 3 Nashville Hot Pheasant and Mint Basil Lemonade
- Season 3 Tuna 101: Grilled, Poached and Raw
- Season 3 Hawaiian Plate Lunch
Andrew Zimmern's Wild Game Kitchen - Season 3 Episode 4 Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
0.00 20 minutes Chef 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.
