Andrew Zimmern's Field to Fire

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.

Andrew Zimmern takes to the hunting field with Sue Mondloch, an award-winning dog trainer who has been hunting pheasant in Minnesota her entire adult life. After limiting out, they clean the birds and Andrew prepares braised pheasant with mushrooms and wild rice.

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.

Andrew Zimmern trudges down along the banks of a Minnesota river in search of the state's official fish--the walleye. He uses his catch to prepare a delicious fried walleye dish 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 Zimmern joins Captain Jim Hutson and his wife Courtney to fish for sheepshead near a sunken sailboat structure outside of Charleston. Andrew grills a whole sheepshead and a few filets, served with a crab butter sauce and bitter greens salad.

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 Zimmern meets up with Mick Jarvis in southern Texas to fish for alligator gar, a prehistoric fish that can grow up to eight feet long. After a quick lesson in fileting the gar, Andrew heads back to cook fried gar balls with a sweet and sour dipping sauce.

Andrew Zimmern meets up with John Wood who runs nilgai hunts on his south Texas property for friends and family, using a truck with an elevated hunting platform. Andrew utilizes the lean nilgai meat to make the ultimate Italian-style Sunday gravy, with homemade sausage, rolled braciole and red sauce, served over polenta.