Farming the Wild

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 be kwhunting

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’

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.

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’

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’.

Mike stalks fallow Prickets before therut , he meets his fellow stalkers at his Game Larder where they are dressing andtagging 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

Follow Chef Mike Robinson as he harvests deer to protect crops and fields. With no restaurants to sell to during the Spring Lockdown, he turns the harvested deer into venison for the public.

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.

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. Mike and his Ranger Ben hunt Muntjac but only find Rabbits – Mike cooks Rabbit Pasties

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.

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