Эндрю Циммерн проводит идеальный осенний день в поле, а затем готовит пир в старинном стиле

Andrew Zimmern heads to Hugo, Minnesota for a beautiful early-fall morning alongside Ron and Riley, his veteran English setter. After a day following Riley through the fields in search of chukar partridge, Andrew brings the birds back to the fire for a meal inspired by centuries of rustic cooking. The partridge gets grilled over fire before being braised cacciatora-style with pancetta, mushrooms, vegetables, herbs, tomatoes and red wine, then served alongside tender potato gnocchi. It’s an old-world feast built for a cool fall day.