Andrew Zimmern grills up chukar partridge a la cacciatore and braises pheasant with mushrooms and wild rice.
Andrew heads to the lake house for a Minnesota shore lunch of fried walleye with lemon sauce and charred greens.
Andrew Zimmern heads out on a hunt in South Carolina's low country, where thousands of wild hogs are leaving a wake of destruction as they ravage farm crops. After spending the day in a stand, he cooks wild hog two ways - a sour and spicy pork vindaloo with meet from the leg, and a whole hog slow roasted over the open fire.
Andrew Zimmern hits the water with Captain Jim Hutson to reel in red fish right outside of Charleston; Andrew uses the filets to make grilled redfish with crawfish sauce and lemon rice pilaf.
Andrew fishes in a sunken sailboat structure outside of Charleston and grills a whole sheepshead served with a crab butter sauce and bitter greens salad. Then, he prepares duck two ways - braised in red wine with and slow roasted over an open fire.
Andrew cooks up fried gar balls with a sweet and sour dipping sauce and utilizes the lean nilgai meat to make the ultimate Italian-style Sunday gravy, with homemade sausage, rolled braciole and red sauce, served over polenta.
