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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.

Andrew Zimmern's Field to Fire

Wild Game Sunday Gravy

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.

Grilled Fish with Crab Butter Sauce

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.

Crispy Sizzling Wild Hog

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

Minnesota Fried Fish Plate

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

Two Birds with One Fire

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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.

S1 E3 | Crispy Sizzling Wild Hog