Andrew Zimmern's Wild Game Kitchen — Episode 6: Braised Pigeon with Homemade Herb Gnocchi

You are watching the episode Braised Pigeon with Homemade Herb Gnocchi To create an exquisite meal for a fall evening around a bonfire, chef Andrew Zimmern prepares braised squab with vinegar and olives, one of his favourite recipes, and pairs it with homemade herbed gnocchi cooked in butter.