Andrew Zimmern's Wild Game Kitchen

Andrew Zimmern cooks with cherrystone clams, one of his all-time favourite ingredients, with two show-stopping recipes.

Elk is one of Andrew Zimmern's favourite proteins, with its lean, mild red meat. He makes a Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado.

Andrew Zimmern grills shrimp. He starts with his twist on a Southern country club skewers of jumbo ocean caught shrimp wrapped around cubes of country ham.

Andrew Zimmern makes homemade wild boar chorizo with ground boar seasoned with cilantro, onion, garlic, chillies and lime and crumbles it into a pot of plump mussels.