![Nashville Pheasant](/assets/artwork/1x1.gif)
Andrew Zimmern's Wild Game Kitchen
Nashville Pheasant
S2 E8:
Chef Zimmern cooks a meal inspired by his childhood — striped bass with a tomato and vegetable soup, grilled bread and rouille, a classic French mayo-based sauce. He demonstrates how to cook the fish two ways, a whole striped bass and individual filet portions, both over hot hardwood coals.