Wild Game Masterclass with Mike Robinson

Mike Cooks a boned-out Turkey Breast and thighs and raised Pies, from butchery to completed dish - all in easy-to-follow stages with chefs tips, lessons in skills, and masterclass tuition.

Mike Cooks a boned-out Turkey Breast and thighs and raised Pies, from butchery to completed dish - all in easy-to-follow stages with chefs tips, lessons in skills, and masterclass tuition.

Mike Cooks Fallow Deer Bourguignon with Focaccia from butchery to completed dish - all in easy-to-follow stages with chefs tips, lessons in skills, and masterclass tuition.

Mike cooks Fallow Osso Bucco - from butchery to a completed dish - all in easy-to-follow stages with chefs tips, lessons in skills, and masterclass tuition.

Mike cooks peri peri partridge with a north African remoularde- from butchery to a completed dish - all in easy to follow stages

Mike cooks Venison Pate en Croute and a pickle - from butchery to a completed dish - all in easy to follow stages

Mike cooks Rabbit Glazed Shoulders Boned-out, stuffed saddle rolled in Parma ham Boned-out thighs to make buttermilk schnitzels and a Ratatouille - from butchery to a completed dish - all in easy to follow stages with chefs tips, lessons in skills, and masterclass tuition.

Mike cooks a Pavé of Fallow Venison, with roasted bone marrow and Cavolo Nero cabbage. And to accompany it, our ever-popular - Dirty Mash. - from butchery to a completed dish - all in easy-to-follow stages with chefs tips, lessons in skills, and masterclass tuition.

Mike cooks a poach and roast pheasant with a side of braised chicory – and boulangerie potatoes - from butchery to a completed dish - all in easy-to-follow stages with chefs tips, lessons in skills, and masterclass tuition.

Mike cooks a shoulder shank pie and pomme anna - from butchery to a completed dish - all in easy to follow stages - with chefs tips, lessons in skills, and masterclass tuition. kwhunting