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Andrew Zimmern's Wild Game Kitchen S4 Ep6: Grilled Eggplant Caponata Toast and Crispy Squab KatsuAndrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.

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Andrew Zimmern's Wild Game Kitchen S4 Ep6: Grilled Eggplant Caponata Toast and Crispy Squab KatsuAndrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.0Andrew Zimmern's Wild Game Kitchen S5 Ep5: The King of Open-Fire PaellaAndrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.

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