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 taster evening at his high street shop, demonstrating how he cuts up a deer carcase, and cooking up tasty venison for the public to try for free. Also on hand is James Sutcliffe from BASC, to explain why deer numbers need to be controlled, and Adam from the local Adnams to suggest which wines go best with venison.
Find Wrights of Frinton on Facebook: Facebook.com/Wrightoffrinton
To watch all of Fieldsports Britain, episode 776, visit FieldsportsChannel.tv/fieldsportsbritain776
More game and venison preparation and cooking here
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