Stalking a roe for its cuts
Chef José Souto knows how to present game. He can take a roebuck and make it look as appetising as any cut of meat gracing
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Chef José Souto knows how to present game. He can take a roebuck and make it look as appetising as any cut of meat gracing
David has bought a plucking machine to help him prepare chickens for the table. Cai Ap Bryn wants to try it out on pigeons, so
Stalker John Prince is setting up a massive game meat processing plant just off the M4 motorway. It’s called Oakland Park, it opens in August
Cai Ap Bryn shows how to make a BBQ favourite, jumbo sized venison burgers, making use of mixes and equipment from Weschenfelder. Save 15% on
Cai Ap Bryn is using a vacuum-pack kit from Weschenfelder to store the salt venison we showed him making in the previous episode. Save 15%
Cai Ap Bryn of Game & Flames is curing a venison haunch with Weschenfelder’s curing salts, then serving it up in delicious toasted bagels. Use
www.youtube.com/watch?v=W_XsNVb3ucM Cai Ap Bryn shows how to make delicious pheasant jerky, which makes a great snack to carry in the field. He uses the versatile
José Souto is on the front line of putting venison, pheasant, partridge and hare on people’s plates. José is not just a passionate hunter himself,
Forget sausages and burgers and try something different with your venison mince. Game cook Cai ap Bryn from Game & Flames has been given a
www.youtube.com/watch?v=RhmK7PfW9Pg Cai is creating an alternative Christmas roast with venison and sausage stuffing. For those with a freezer full of delicious wild meat this is
www.youtube.com/watch?v=1D0UkrajJeE This is about filling tummies with delicious, free-range venison. Top game chef Cai Ap Bryn goes out after fallow for the pot, and makes
www.youtube.com/watch?v=7zkwE85uINE Joe Wood (@high_elms) hot smokes rabbit loins over an open fire. Firstly, he cures them, sprinkling on a mixture of salt, sugar, star anise,
youtu.be/cAdvZjptECg Cai Ap Bryn shows how to create a mouth-watering venison burger, with a little help from Weschenfelder kit Until 31 December 2022, Fieldsports Channel
www.youtube.com/watch?v=WHQkB-1ZMhI Cai Ap Bryn shows how to create a steak with a difference, by using rubs and glazes. Ingredients: Venison steak Rubs and glazes
www.youtube.com/watch?v=ODFaI8_a9Yk Cai Ap Bryn makes delicious pheasant sausages. Watch and learn the recipe here. Ingredients: Pheasant meat mince (including all offcuts) Fatty pork mince Spice/herb
www.youtube.com/watch?v=EfoL17-mlCw Cai Ap Bryn makes delicious venison jerky. Watch and learn the recipe here. Ingredients: Venison Soy sauce Worcester sauce Garlic Brown sugar Get
www.youtube.com/watch?v=2KeT518v10I by Deborah Hadfield With the cost-of-living crisis starting to bite, is wild deer a solution to eat cheaply? The challenge is to find reasonably-priced,
A recipe for delicious smoked venison haunch, from Cai Ap Bryn. This recipe is brought to you by Bradley Smokers. Visit Bit.ly/bsmoker and use the
www.youtube.com/watch?v=nWyP-LTjruU A delicious hot-smoked pheasant bagel snack, from Cai Ap Bryn. This recipe is brought to you by Bradley Smokers. Visit Bit.ly/bsmoker and use the
youtu.be/-EPS0YD-EzU A delicious wild boar sandwich snack, fom Cai Ap Bryn. This recipe is brought to you by Bradley Smokers Bit.ly/bsmoker – and use FIELDSPORTS
www.youtube.com/watch?v=Er-e1W5B23A Reece Hepburn stalks roe deer on 1,000 acres on the banks of the River Tweed. He is a chef, too, and has an excellent
www.youtube.com/watch?v=Tr-waHqPGoo When Cai goes stalking, he’s like a walking gunshop. On a fallow stalk in Sussex, he loads up with gear and talks us through
youtu.be/bbLO_zMASbA A delicious pigeon snack, fom Cai Ap Bryn. This recipe is brought to you by Bradley Smokers Bit.ly/bsmoker – and use FIELDSPORTS at checkout
www.youtube.com/watch?v=oq0lRyMgdks More and more people are heading into the countryside with professional guides in order to shoot themselves a deer for dinner. We follow photographer
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
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