During Zimmern's first episode of "Field to Fire," the chef scours the sorghum fields for chukar partridge with his hunting guide and dog. (Photo courtesy of "Field to Fire"
November 22, 2024
By Game & Fish Staff
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In Outdoor Channel’s “Field to Fire” TV show, pro chef Andrew Zimmern hits land and water in search of wild game to cook over an open fire. In the first episode, Zimmern hits the sorghum fields of Minnesota in search of chukar partridge. Along with hunting guide Ron Wientjes and his English setter named Riley, Zimmern harvests enough birds to fill his cooking pot. While chukar are sometimes difficult to hunt, they make for tasty table fair. Here, Zimmern shares his Chukar Partridge a la Cacciatora wild game recipe.
Chukar Partridge a la Cacciatora Ingredients:
Chukar Partridge 4 partridges, quartered 2 quarts water ½ cup sugar ½ cup salt 1 tablespoon juniper berries, lightly crushed 2 tablespoons olive oil 2 tablespoons Andrew Zimmern’s Italian Seasoning Sauce ¼ cup olive oil 1 cup diced pancetta 4 minced garlic cloves Hot chile flakes, to taste 1 cup diced onions 1 cup sliced mushrooms 1 cup diced carrots 1 cup diced fennel 2 rosemary sprigs 3 tablespoons chopped parsley, plus more for garnish 1 tablespoon Andrew Zimmern’s Italian Seasoning 2 cups red wine 3 cups Sam Marzano tomato puree In Outdoor Channel's "Field to Fire," pro chef Andrew Zimmern travels the country in search of wild game to cook over an open fire. (Photo courtesy of "Field to Fire") Directions:
In a large pot, combine the water, sugar, salt and juniper berries. Whisk to dissolve. Add the partridges, and brine the birds for 24 hours or overnight in the fridge. Drain and dry. Rub the partridge quarters with the olive oil and Italian seasoning blend. Set aside while you prep your sauce ingredients. Place the olive oil in a large skillet over medium-high heat. Add the pancetta and cook until light brown and rendered. Add the garlic, chile flakes, onions, mushrooms, carrots, fennel, rosemary and parsley. Cook for a few minutes, stirring, until the vegetables are lightly browned. Stir in the Italian seasoning. Pour in the red wine. Cook for about 10 minutes, or until the wine has evaporated by half. Add the tomatoes. Cook for another 10 minutes and set aside to rest. Cut the partridges into quarters. Season the pieces with olive oil and salt. Grill the partridge over medium direct heat. Grill the breasts for about 5 minutes, you want to keep your breast meat “pink,” and let the dark quarters slowly cook about 10 minutes longer. Place the grilled partridge in the sauce, cook to warm it all up together for 10-15 minutes. Season with salt and ground pepper. Serve, alongside some gnocchi (recipe ) and crusty grilled bread. Garnish with extra parsley or chives. This delicious partridge a la cacciatora is served with gnocchi and grilled bread. (Photo courtesy of "Field to Fire")
