Lifelong outdoorsman and chef Andrew Zimmern heads back into the field to source his favorite proteins. From wild pigs in Oklahoma to redfish in Louisiana, Zimmern is geared up to hunt, fish and harvest everything our country has to offer.
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Minnesota Partridge
Andrew Zimmern hunts chukar partridge--a bird that, even with the help of good pointing dogs, can be tough to track; after taking enough birds to make a meal, Andrew grills up partridge a la cacciatore.
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Minnesota Pheasant
Andrew Zimmern grills up chukar partridge a la cacciatore and braises pheasant with mushrooms and wild rice.
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Minnesota Squirrel
Andrew Zimmern meets up with Chang Her who has been hunting squirrel on the outskirts of the Twin Cities since he was 12. After harvesting as many as possible, Andrew heads to the lake house to prepare chicken fried squirrel with creamy onion gravy.
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Minnesota Walleye
Andrew heads to the lake house for a Minnesota shore lunch of fried walleye with lemon sauce and charred greens.
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South Carolina Wild Hog
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.
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South Carolina Red Fish
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.
