Chef Andrew Zimmern takes one of his favorite dishes, Nashville-style hot fried chicken, and reinterprets it for wild pheasant. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade–a perfect spread for a warm summer day. And for a bonus, he shares a quick recipe for “phoenix on horseback,” a fun twist on the classic appetizer angels on horseback.