Chef Andrew Zimmern knows that most viewers of his new show “Field to Fire” don’t have access to freshly caught nilgai. Or squirrel. Or deer. Or an open flame to cook these things.
But that’s okay, he said: he has a lot of different recipes to offer.
“Field to Fire,” which airs on the Outdoor Channel, is a new twist on the classic cooking show. The Emmy and James Beard Award-winning chef, writer, and television personality takes viewers up close and personal into the woods as he hunts and fishes the same proteins he later cooks over an open fire.
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“Field to Fire allows us to finally show people how we spend our time outdoors before we actually get into our outdoor kitchen,” Zimmern told Fox News Digital in a Zoom interview. (Watch the video at the top of this article.)
Showing what effectively happens behind the scenes on cooking shows is “a great thing for people to see,” Zimmern said.
In “Field to Fire,” chef Andrew Zimmern, right, takes viewers outside to hunt and fish for food he later cooks. (intuitive content)
“They will meet amazing characters. I believe that people who spend their lives dedicated to hunting and fishing are some of the most persistent conservationists we have,” he added. “And I’m so glad this show is off to a rocking start.”
During filming, Zimmern traveled throughout the southern United States and his home state of Minnesota. He said he has harvested everything from sheep’s heads to squirrels.
Zimmern described himself as “someone who has built his whole life on having an encyclopedia of foods that he has tried over the years that no one else can touch.”
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However, he found himself trying new things while filming, which was exhilarating and disgusting at the same time, he said.
“They were real surprises [that] “Some of the species I was able to catch and catch are new to me,” he said.
Among his new foods was Texas alligator, which he described as “one of the most worthless pieces of fish” he had ever eaten.
Zimmern, right, caught and ate an alligator fish — something he said was “one of the most worthless pieces of fish” he’d ever eaten. (intuitive content)
He said Texas is “fighting a tough battle” but must be “100%.” Catch and release.”
“I can tell you we have a lot of other ways we can feed our hungry planet,” he said, referring to the laurel.
He pointed out that it was not all bad. During his travels, Zimmern was able to harvest nilgai, a large species of Eurasian deer that is now considered part of Texas.
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“When I tell you this meat tastes better than veal, it tastes better than veal. It is one of the most beautiful and beautiful pieces of meat I have ever tasted,” he said.
Nilgai were imported to Texas in the early 1900s but escaped into the wild.
Today, they are found on game farms. There are also brutal numbers, Zimmern said.
Zimmern, a species of deer native to Eurasia, said nilgai was “better than veal.” (Getty Images; Intuitive Content)
Zimmern said the unexpected taste of nilgai “goes a long way to prove my point that we have many different ways that we can feed people healthy, nutritious meat without going through an agribusiness system that produces toxic meat that doesn’t serve us well.” We are doing very well,” he said.
However, Zimmern said he knows most people don’t have the means or ability to go out and hunt wild ducks, for example.
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“Field to Fire is a show I created for everyone,” he said. “So, even if you’re not a fan of fishing, this is the smallest part of the show.”
“We designed the recipes so everyone can learn something.”
“The biggest part of the show is the cooking.” Continue. “And we designed all the recipes around the fact that if you don’t have nilgai but want to make the recipe, there it is [other] The types of meat you have in your supermarket that you can do with.”
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The recipes he makes on the show, “are all designed for anyone to be able to follow, and I’m really proud of that,” Zimmern told Fox News Digital.
Realizing that most people won’t have access to wild-caught fish, Zimmern said he is creating recipes for “Field to Fire” that can be made using a variety of fish species, he told Fox News Digital. (intuitive content)
“You know, [instead of] “Wild turkey, you can use store-bought turkey or chicken or a few Cornish hens,” he said.
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“We designed the recipe so everyone can learn something and do something with the recipes we have for you.”
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