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Andrew Zimmern's Wild Game Kitchen S5 Ep8: Elk Tenderloin Tostadas and Grilled Rack of RibsAndrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.

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Andrew Zimmern's Wild Game Kitchen S5 Ep8: Elk Tenderloin Tostadas and Grilled Rack of RibsAndrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.0Andrew Zimmern's Wild Game Kitchen S5 Ep10: Wild Boar Feast: Chorizo with Mussels and Whole Roasted LegWild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.

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