Farming the Wild

Mike heads to the Highlands of scotland to stalk cull Red Deer Stags – Back at his restaurant he demonstrates how his he makes an amazing Venison jerky - back at home Mike makes a Greek Classic dish of Mousaka for his family. kwhunting

Mike guides Camouflage expert Andy to shot a cull roe buck in English farmland. Back at home, Mike and his Chef James butcher and prep a thrice cooked roe shoulder to take to his restaurant, The Woodsman, to feed his staff

Mike and his wife Claude visit Hampshire, England to shoot hares guided by expert Tim – Back at the restaurant we see how the chefs make hare faggot an Mikes new bath restaurant "The Elder"- At home Mike cooks an Italian classic - hare lasagna.

Mike stalks fallow deer on his lowland estates as part of a sustainable cull plan. Back at the new restaurant, Bath, head chef Gav creates a fallow pave dish with pickled blackberries. Mike shoots a fallow doe and cooks a rib bone 'wellington with head stalker Robbo to feed his wife Claude.

Mike and Camouflage expert Andy stalk wild goat in the mountains of Scotland, Mike and Andy make a bullshot hot drink to take on the hill, Mike creates a jerk goat recipe, Mike stalks goat again to shoot a Nanny and take it back to his restaurant 'The Woodsman' to cook a Moroccan Tagine to feed his staff.

Mike starts his fallow deer cull in his English Forests - this time he is helped by British Army Special Forces Marines to stalk fallow prickets. Mike harvests wild damson plums to make a gin drink while back in the restaurant we see a fallow dish created with damson jam. At home, Mike cooks his friends a fallow heart cassioulet.

Mike stalks Fallow deer on his lowland estates as part of a sustainable cull plan. This time he is introducing a fellow chef Tony to the backstory of where his venison actually comes from and the art of fallow stalking. Mike cooks a fallow pate to feed his chef guests, Mike visits Tony's restaurant in King Henry VIII hunting lodge to taste Tony's venison dish.

Mike visits his hunting buddy Matt Light in Hampshire, New England, USA - to hunt turkey. Back at home Mike cooks rolled thigh, and breast of turkey for Matts family an makes a smoked turkey sandwich as a snack.

Mike is a guest on a days shooting driven partridge on the moors of the Scottish borders, but Mike is also cooking a partridge dinner for all the hunters. Mike and his mate Simon shoot wild duck in the evening and Mike cooks his version of Duck a la Orange.

Mike and his wife Claude stalk winter roe does as part of his sustainable cull plan - he can also shoot muntjac deer. Back at his restaurant the chefs create a rolled loin with wild garlic harvested in Mike's woods. Mike forages for wild mushrooms and cooks a rosti in the woods for his fellow hunters.

Mike and his Chef James are invited to a grand country house to shoot walked up pheasant at the end of the shooting season. Mike cooks a Thai curry in the woods. Back at the restaurant the chefs cook poached and roasted pheasant.

"Mike heads to the Highlands of Scotland to stalk cull red deer stags, but this time his wife Claude gets to shoot her first stag. Red deer hinds are also in season so Mike takes his friend Selina to shoot two, a hind and calf. Back at his restaurant, Mike's chefs demonstrate how he makes an amazing venison kromeski and back at home Claude makes a venison tagine to feed the family. "