Andrew Zimmern's Field to Fire

Andrew Zimmern grills up chukar partridge a la cacciatore and braises pheasant with mushrooms and wild rice.

Andrew Zimmern joins Chang Her for squirrel hunting near the Twin Cities; they collect several squirrels; Zimmern cooks chicken fried squirrel with gravy at a lake house.

Andrew heads to the lake house for a Minnesota shore lunch of fried walleye with lemon sauce and charred greens.

Andrew Zimmern cooks wild hog two ways — a sour and spicy pork vindaloo with meat from the leg, and a whole hog slow roasted over the open fire. Then he hits the water in Charleston, SC to make grilled redfish with crawfish sauce and lemon rice pilaf

Andrew Zimmern heads to Port Mansfield, Texas to hunt Redhead ducks with guide Ruben Garza. After a successful day in the blind, Andrew heads back to the grill to prepare the duck two ways - braised in red wine with vegetables and slow roasted over an open fire with a honey and coriander glaze.

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.