Wild Game Masterclass with Mike Robinson

Cyrus Todiwalah shows Mike how to create a classic Indian vindaloo dish using wild boar.

Cyrus Todiwalah shows Mike how to create a classic Indian biryani dish using muntjac venison.

The final part of Mike's sausage making masterclass starts off with a healthy breakfast of British bangers and a classic French cassoulet. Fresh out of the Traeger, the kielbasa and venison pastrami are poached, and Mike 'builds' his version of wild game pastrami on rye.

The sausage masterclass continues in Part Two with a classic English sausage and a Toulouse style French sausage. Rich demonstrates sausage linking, and Mike prepares the ultimate bar snack sausage roll.

In Part One of our sausage making masterclass, Mike cooks sausages with ace butcher Rich Summers. Mike and Rich make venison pastrami and Polish kielbasa with a wild game spin. Rich makes his own pickle recipe and Mike bakes homemade rye bread.

Mike cooks venison meatloaf with Hasselback potatoes.

Mike cooks hare ragu with homemade pasta.

Mike cooks wild boar porchetta, farcement savoyard and, to accompany them, vichy carrots and a salsa verde.

Mike cooks pork and venison burgers with skinny seasoned fries and a tangy relish, all in a homemade brioche bun.

Mike cooks fallow venison Wellington with pommes mousseline, cavalo nero cabbage and a peppercorn sauce.