Name: Farming the Wild
Uploaded: 2023-02-08T16:28:56.000Z
Description: English restaurateur and hunter Mike Robinson harvests the natural ingredients that make up some of the famous dishes at the pub he co-owns in London.

English restaurateur and hunter Mike Robinson harvests the natural ingredients that make up some of the famous dishes at the pub he co-owns in London.

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Hunting Chef Mike is in the marshes of Eastern England to help friends complete a cull of Chinese Water Deer. Mike uses the venison harvested to create a classic Rack of Chinese Water Deer with Dauphinoise Potatoes, cooked over his campfire.

Roasted Rack with a Side of Fangs

Hunting Chef Mike is out stalking Fallow Deer on the ancient Downland of England to fulfill his cull quota. Mike prepares a restaurant worthy dish, T-Bones of Fallow prepped with his secret supercharged marinade, cooked over his campfire.

Stalking the Elusive Fallow Deer for a T-bone Treat

Hunting Chef Mike searches the rolling landscape of Hampshire guided by his head stalker Ben on the hunt for cull Roe Bucks during the August rut. But will they get to feast on a Huntsman's Breakfast of liver, kidney, and heart?

Stalking the Right Roe Buck Before a Gourmet Breakfast

Hunting Chef Mike spends the midsummer preserving natural ingredients and stalking small game to inspire new dishes for his restaurants. Mike pickles walnuts from his garden and prepares Confit Rabbit which he uses to create a hearty Cuban sandwich.

Midsummer Rabbits on the Menu

Hunting Chef Mike stalks muntjac in the woodlands of Southern England to help complete his management cull. Mike uses restaurant techniques to cook an amazing dish over his campfire: a Butterflied Haunch of Muntjac with a secret marinade hack.

Marinated Muntjac Management

Hunting Chef Mike turns to the rivers and lakes of Britain to sustainably harvest wild crayfish to inspire new dishes for his restaurant. Mike prepares both a Wild Garlic Crayfish Risotto and a Spring Crayfish Linguine cooked in his riverside camp.

Crayfish on the Menu

Hunting Chef Mike is out on the downs in a blizzard stalking fallow deer to provide the best venison for his restaurant. Mike slow roasts a whole neck to serve with his secret side order, 'Dirty Mash,' to warm up his long-suffering cameraman, Joe.

Blizzard Stalk Fallow Deer

Hunting Chef Mike and his wife Claude hunt roe bucks in the south of England during the late summer rut. Mike prepares a surprise venison feast for his family: Slow-cooked Whole Roe Deer Saddle, Grilled Chops, and a mouthwatering Onion Tarte Tatin.

Harvesting Roe Deer Venison for the Family Table

Mike stalks fallow Prickets before the Rut - Back at his restaurant he demonstrates how his he makes an amazing Fallow Pie that is a best seller on his autumn menu, Mike and rifle expert Will build his new staking rifle set up - Mike stalks and shoots a pricket and demonstrates his Gralloch (Gutting) technique; we follow 'the journey of the Fallow - part 1' In this episode the journey begins with Bleeding / gutting / and chilling in the Larder.

Stalking Fallow Pickets 1

Mike shoots pigeon with his old mate Hibbsy - Back at the Restaurant we see how Mikes classic dish 'Pigeon Bacon & black pudding salad' is made - Mike and Hibsey cook on an outdoor open fire; 'Pigeon in corn Pancakes' Later in the year Mike shots pigeon with a professional pigeon shooter Tom using a high tower. Back at the Restaurant Mike cooks 'Pigeon en Croute'

Pigeon - Mike Shoots Pigeon with his old mate Hibbsy

Mike and his wife Claude visit Scotland to shoot Red Deer Hinds with the help of guide Nail - Back at the Restaurant Mike makes Fennel sausages - At home Mike cooks his sausages on his BBQ with a light bean dish

Stalking Red Deer Hinds in Scotland

Mike is guided by Mark on his Norfolk Marsh to shoot Pinkfoot Geese - Mike Makes Pinkfoot Kiev in his home kitchen - Back in Norfolk Mike cooks Mark 'Umble Hash' in the Marshes. Later in the Wildfowl season Mike visits Game Chef Will at his Farm and restaurant - they shoot Mallard Duck in the last light (flighting). Fellow Chef, Will shows Mike how he cooks Duck in his Restaurant 'the cart shed'.

Wildfowl, Goose and Mallard

Mike stalks fallow Prickets before the Rutt , he meets his fellow stalkers at his Game Larder where they are dressing and Tagging the mornings Kill - Mike and Jon return to mikes Garden to Cook Fallow Schnitzel al fresco - Mike and Jon resume their stalking and shoot a Pricket - 'the journey of the Fallow part 2'; Skinning and Vet inspection - Mike arrives at the restaurant with the Fallow carcass and cooks Fallow Flank with sheep foot mushrooms as part of his recipe development.

Stalking Fallow Pricketts 2

Mike goes Hawking & Muntjac stalking with Hibbsy, Mike shoots an old Buck- Mike makes Muntjac ragu on his BBQ - Mike takes his head chef Jon to stalk Chinese water deer on over populated land They cull 7 as part of a group management plan, Mike and Jon make pasta for all the hunters and serve the ragu on the tailgate of his truck.

Invasive Species 1

Mike and his wife Claude visit Scotland to shoot Woodcock with the help of guide Titch and his Brittainy Spaniels - Back at Home mike cooks Tuscan Woodcock, Mike visits Game Chef Will at his Farm and restaurant in Essex - they enjoy a days rough shooting and shoot Snipe - Will shows Mike how he cooks Snipe in his Restaurant 'the cart shed'.

Woodcock & Snipe

Mike stalks Roe Bucks in lowland England - Back at the game Larder Mike gives a masterclass demo of skinning and butchery - Back at his home kitchen Mike cooks Roe carpaccio. Mike Creates a Roe Tandoori marinade to cook this butchered Loin of Roe

Roe Bucks

Mike visits Kev to stalk Sika Deer on the South coast of England - Back at home In his outdoor wood oven Mike cooks sika ishiyaki - Mike makes a nostalgic Muntjac cottage pie in his home kitchen.

Invasive Species 2. (Sika & Rabbits)

Mike and fellow stalker Christian are stalking bigger Bucks in the Rut - They stalk close to an enormous Master Buck. We see how Mike makes Fallow Wellington back at the restaurant- Christian shoots a Buck - Mike shows us how to Pickle Hens Eggs in his Kitchen. Mike and Christian cook Cured fallow Tongue

Farming the Wild

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