Southwest
Chef Andrew Zimmern hunts, cooks wild animals, creates recipes 'for anybody' watching his show
Chef Andrew Zimmern knows that most viewers of his new show “Field to Fire” do not have access to freshly hunted nilgai. Or squirrel. Or deer. Or an open flame to cook these things.
But that’s OK, he said: He has plenty of recipe variations to offer.
“Field to Fire,” airing on the Outdoor Channel, is a new twist on a classic cooking show. The Emmy Award- and James Beard Award-winning TV personality, chef and writer is taking viewers up close and into the woods as he hunts and fishes for the very proteins he later cooks over an open fire.
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“‘Field to Fire’ finally allows us to show people how we’re spending our time in the outdoors before we actually get into our outdoor kitchen,” Zimmern told Fox News Digital in a Zoom interview. (See the video at the top of this article.)
Showing what happens effectively behind the scenes of a cooking show, Zimmern said, is “a wonderful thing for people to see.”
“They’ll meet incredible characters. I think the people who spend their lives devoted to hunting and fishing are some of our most adamant conservationists,” he said. “And I’m just delighted that this show is off to a rocking start.”
During filming, Zimmern traveled throughout the southern United States and his home state of Minnesota. He harvested everything from sheepshead to squirrels, he said.
Zimmern described himself as “someone who’s predicated their entire life on having an encyclopedia of foods that he’s tried over the years that no one else can touch.”
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Even so, he found himself trying new things during filming – something both delightful and disgusting, he said.
“The real surprises have been [that] some of the species that I’ve been able to hunt and fish for are new for me,” he said.
Among the foods new to him were Texas alligator gar, which he described as “absolutely one of the most worthless pieces of fish” he had ever eaten.
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