Thorfinn Craigie on Orkney is one of the few butchers in the UK allowed to deal in wild greylags. He is an expert on breasting geese and shows how in this film. ▶ To contact Thorfinn, email craigiesbutchers@hotmail.co.uk ▶ Join the Fieldsports Nation. Just £/$/€4.99 a month gets you Fieldsports Channel membership on YouTube. Click […]
Read moreCornwall’s not just about ice cream and mackerel. It is a superb source of game, including venison, partridge, duck and rabbit. We’re at the Cornish Food & Drink Festival with Country Sports South West to find out more. This item first appeared in Fieldsports Britain, episode 96. To watch the whole programme go to Fcha.nl/fieldsportsbritain96 […]
Read moreDeer don’t just yield roast haunch and tender venison backstraps. Here is Cai Ap Bryn’s recipe for delicious deer heart wraps. Ingredients: ▶ 1 deer heart ▶ 6 tortilla wraps ▶ Mexican rub – any or all of paprika, garlic salt, ground cumin, ground coriander, black pepper, cayenne, onion powder and a pinch of salt […]
Read moreWith 100 hungry mouths to feed with venison, Cai Ap Bryn barbecues whole deer – and shows how. ▶ Cai Ap Bryn is sponsored by Sauer and Blaser Clothing Blaser-Sporting.com ▶ For a lovely piece of venison from John Murray, visit JohnMurrayButcher.co.uk ▶ Cai’s website is GameAndFlames.com ▶ Click here for all of Cai’s films on […]
Read moreCai Ap Bryn shows how to cook a southern fried venison steak on an open fire, with paprika, chilli, parsley, ground coriander, black pepper, salt and rosemary. ▶ This item is sponsored by Sauer Rifles and Blaser Active Outfits. Visit Blaser-Sporting.com for more ▶ For Cai’s cookery, go to GameAndFlames.com ▶ For more films from […]
Read moreCai Ap Bryn shows how to cook a fallow haunch steak on an open fire. Make sure the fire is burning hot. Just add butter, thyme and garlic, and cook until the outside is brown (and the inside is still pink). ▶ This item is sponsored by Sauer Rifles and Blaser Active Outfits. Visit Blaser-Sporting.com […]
Read moreHere is a quick tutorial on how to cook wild rabbit and mozzarella meatballs, a delicious recipe to please all members of the family. Also, try swapping the rabbit meat for pheasant and partridge. ▶ More from Cai at GameAndFlames.com This item appears on YouTube in Fieldsports Britain, episode 434 Bit.ly/fieldsportsbritain434 Sign up for our […]
Read moreCai is protecting pear and apple orchards with a .22 rimfire. We shoot rabbits in daylight then cook them over a fire. After eating our rabbit goujons with ginger beer batter we head off for some more rabbiting at night. Cai wears Shooterking www.shooterking.co.uk This item appears on YouTube in Fieldsports Britain, episode 387 bit.ly/fieldsportsbritain387 […]
Read moreWe’re at the Norwegian Red Deer Centre. Cai Ap Bryn is on the island of Svanøy helping with their cull programme. Managing director Johan Trygve Solheim is a an expert in red deer farming and management and he has offered to show game cook Cai his methodical way of gralloching a deer. He talks about […]
Read moreMichaela Fialova is hunting one of the most delicious deer in the world. She is in the forests of the Czech Republic after sika + she shows how to prepare Czech Farmer’s Steak. If you want to go hunting in the Czech Republic with TopJagd, have a look at topjagd.webnode.cz and for more from Michael […]
Read moreTop game cook Cai ap Bryn is in Hungary to track down a superb recipe for wild boar stew. Find out how he cooks it here. Ingredients 500 grams of wild boar diced steak 1 large onion 3 cloves of garlic 1 green pepper 1 yellow pepper 12 small vine tomatoes 2 tbsp mixed spice […]
Read moreThe Norwegian film maker and survival expert is in the UK to meet game chef Mark Gilchrist who has promised him some new hunting experiences. We chat with Kristoffer in a pigeon hide after a morning of crow shooting – and we find out what fox tastes like. This item first appeared in Fieldsports Britain, […]
Read moreGame chef Mark Gilchrist cooks bass on an open fire in the British countryside. Also on the menu are homemade venison burgers and pigeon kebabs, all served with homemade tomato sauce. Meanwhile, Dom Holtam tests a pie iron from Bushwear to ensure the sausages are done to perfection. This film first appeared in Fieldsports Britain, […]
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