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
Homekill hunter skills
Scott Cartwright is a professional slaughterman and butcher who also happens to be a hunter with a venison business. He believes the loss of small
What to do with deer skins
Matt Bailey runs deer skin specialist Bay Tine Tannery from a barn in Devon. He takes in skins from local deerstalkers, and uses vegetable tannins
Woodcock capital of Europe
Co Kerry in Ireland is the world’s ultimate woodcock destination. Some stop off and over-winter elsewhere on the way. A lot make it – and
The Exmoor Game School
Darren Sherwood runs the Exmoor Game School with a mission to bring field-to-fork to the attention of schoolkids across the South-West. After 22 years as
Tradition in a bottle: the art of Foxdenton fruit liqueurs
No shoot is complete without a nip of sloe gin. We talk to Nick Radclyffe of Foxdenton to discover what goes into making a delicious
How to get started in deer stalking
Cai Ap Bryn and Tim Pilbeam have created a new course that gives beginners the chance to know what it feels like to shoot a
