Farming the Wild

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. kwhunting

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.

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?

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.

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.

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.

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.

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.