Cheshire venison is Grand National hot pick
Horse racing fans flock to Aintree for the Grand National and, for the ultimate entertainment, they’ll be dining in Paul Askew’s restaurant there, The Art
Horse racing fans flock to Aintree for the Grand National and, for the ultimate entertainment, they’ll be dining in Paul Askew’s restaurant there, The Art
Essex butcher and Fieldsports member Jon Wright is on a mission to educate the public about the benefits of eating venison. He is running a
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
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=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
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
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
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,
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