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Andrew Zimmern's Wild Game KitchenAndrew 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 KitchenAndrew 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 KitchenChef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.

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