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 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 how long you can leave deer before making the first cut, how to handle it hygienically, and the best temperature in which to hang the meat to to ensure it’s tender.

This film was first shown in Fieldsports Britain episode 324. To watch the whole show go to Fcha.nl/fieldsportsbritain324

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