Hunt your own muntjac – success on a plate
More and more people are heading into the countryside with professional guides in order to shoot themselves a deer for dinner. We follow photographer Helen
More and more people are heading into the countryside with professional guides in order to shoot themselves a deer for dinner. We follow photographer Helen
www.youtube.com/watch?v=AHWMPdW8uU8 It’s a pheasant cookery competition. Two cooks get a basket of ingredients, including pheasant breasts. Top chef Tim Maddams and outgoing boss of the
Johnny Muston puts the Brocock Commander XR through its paces on a rabbit hunt, and cooks up a delicious rabbit bruschetta afterwards over an open
www.youtube.com/watch?v=iNu4Zp-vbwg Do you fancy a culinary outing after Chinese water deer? They are said to be one of the best venisons available. Chef Pascal thinks
Ingredients: Popcorn kernels Oil or butter (in a tin or a pan) Metal sieve Tin foil All you are going to do is toast them
www.youtube.com/watch?v=8bNKXU2TjG0 Cai is out deerstalking in the early morning. He has a mission in mind: to take a fallow doe for the freezer and to
Out with a gun and a dog, gamekeeper Paul Childerley is keeping an eye on his ground while enjoying his shooting. It’s all the
www.youtube.com/watch?v=dcd_Vl_HeWE Ingredients 1lb venison mince1lb beef mince2 tbsp seasoning, (salt, pepper, herbs of your choice)2 large eggs, beaten2 tbsp Worcestershire sauce2 tbsp chutney2ft/60cm square (rolled
Top chef Tim Maddams shows how to cook delicious butternut squashes stuffed with venison, in a cream and mushroom sauce, while Country Food Trust
Survival expert Jonny Crockett talks through recipes for two notorious weeds. Jonny’s website is SurvivalSchool.co.uk
The Eat Game Awards 2019 are out. They include best shop, chef, pub and famers’ market. Among them, judges from gunmaker Purdey and BASC’s Taste
Deer expert Niall Rowantree shows how to solve deer gralloch problems. His DSC2 student, Dr Cathy Mayne, has just shot a fallow doe and they
Game chef Cai Ap Bryn is hauling in brown trout and cooking them on an open fire. He is on a hunting trip with his
Ingredients 1.5kg venison bones 2 large onions 1 whole garlic bulb 4 celery stalks 3 carrots 2-inch piece of ginger 2-inch piece of turmeric 3
Every gameshooting season in the UK, around 30 million pheasants are shot. Many go to supermarkets and the catering trade, and some go home with
Cai Ap Bryn is following in the footsteps of William the Conqueror. He is shooting deer in the New Forest, set up by King William
How do you get the most from a small deer in the shortest possible time? Paul Childerley shows how to butcher a Chinese water deer,
John Griffin gives us his recipe for chorizo venison burgers the way butchers do them on a larger scale. Using the trimmings he saves
Jason Doyle takes rabbit meat from a recent shoot and gives us his grilled rabbit with garden herbs barbecue recipe. Ingredients 2 Jointed rabbits 1
Stephen Dunbar and Jason Doyle go to a dairy farm in Co Wexford to shoot rabbits for the table. Stephen shows a quick way to
You’d be amazed how many people don’t know the first thing about meat they can shoot for themselves. That’s what makes Cai Ap Bryn’s
Here’s a masterclass on how to skin and butcher a deer. Jason Doyle meets game butcher John Griffin and they talk through the process part
Jason Doyle grallochs a deer: a sika hind his friend Daniel has just shot. ▶ here to watch Jason and his buddy Daniel stalking and
Here is a quick tutorial on how to cook wild rabbit and mozzarella meatballs, a delicious recipe to please all members of the family. Also,
Ingredients 4-6 pheasant breasts 8-12 rashers smoked back bacon Butter For the stuffing: 2 small onions diced 100g bread crumbs Small handful of sage leaves
Ingredients Diced onion 300g fruit 500g venison 1 heaped tbsp marmalade Generous glass of port 400ml venison or beef stock 1 heaped tsp cinnamon 1
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
Cornwall’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
Top chef Lee Maycock teaches the catering students of Hertford Regional College how to recognise and cook various game meats. Lee’s enthusiasm is infectious. Game-to-Eat
Deer 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
The editor-in-chief of Airgun World explains the best way to cook a squirrel. This item appears in AirHeads, episode 30. To watch the whole show
With 100 hungry mouths to feed with venison, Cai Ap Bryn barbecues whole deer – and shows how. ▶ Cai Ap Bryn is sponsored by
Cai Ap Bryn shows how to cook a southern fried venison steak on an open fire, with paprika, chilli, parsley, ground coriander, black pepper, salt
Cai Ap Bryn shows how to cook a fallow haunch steak on an open fire. Make sure the fire is burning hot. Just add butter,
Cai is protecting pear and apple orchards with a .22 rimfire. We shoot rabbits in daylight then cook them over a fire. After eating our
We’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
Michaela Fialova is hunting one of the most delicious deer in the world. She is in the forests of the Czech Republic after sika +
Top game cook Cai ap Bryn is in Hungary to track down a superb recipe for wild boar stew. Find out how he cooks it
Cai ap Bryn is on an elk hunt in Norway. North Americans call them moose – we call them elk. They taste delicious and Cai
Cai Ap Bryn is back in Norway after reindeer, and this time he has a recipe for reindeer testicles that may make your eyes water.
Cai Ap Bryn is in the hunting paradise that is Hungary, finding out how to manage wild boar and mouflon. It is the latest in
Cai Ap Bryn cooks up a storm on the griddle. He has got hold of some mouflon meat from KezieFoods.co.uk and he shows how to
World Champion shot George Digweed knows his way around a butchers block. He learned the trade as a young man in the family shop in
The African BBQ Hunter has shot his eland. Now the guys from Ikamva Safaris in Cape Province, South Africa, show how to make a delicious
This week the African BBQ Hunter is after springbok in Namibia. Plus he shows how to cook springbok fillet on a traditional firepit or braai.
Mark Gilchrist and wood pigeons have something in common – it’s not speed or agility, the ability to breed all year round, or muscle bound
In this episode of Hunter Gatherer Mark Gilchrist takes us through a simple recipe for a hungry stalker. With the deer on the ground why
We are deerstalking and pheasant shooting in Sussex – and it is all for a good cause. The Countryside Alliance’s Game To Eat campaign is
The Norwegian film maker and survival expert is in the UK to meet game chef Mark Gilchrist who has promised him some new hunting experiences.
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