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 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.