Andrew Zimmern's Wild Game Kitchen — Episode 4: Bison Tomahawk Chop with Italian-style Eggplant and Panzanella

You are watching the episode Bison Tomahawk Chop with Italian-style Eggplant and Panzanella Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade. He chars the meat, sticks it in a marinade for 24 hours and finishes it low and slow over an open fire.