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Wild Game Masterclass with Mike Robinson

Episodes

Wild Game Masterclass Preview: Hare Cannelloni and Focaccia

Season 1


Wild Game Masterclass Preview: Venison Suet Pudding

Watch the first few minutes of this episode.

Wild Game Masterclass Preview: Venison Suet Pudding


Wild Game Masterclass Preview: Duck Pie

Watch the first few minutes of this episode.

Wild Game Masterclass Preview: Duck Pie


Wild Game Masterclass Preview: Wild Boar Ragu with Cappelletti

Mike and guest chef Marco Caparelli from Osteria di Fonterutoli in Tuscany, Italy, cook a dish of 'Wild Boar ragu with cappelletti'. Watch the first few minutes of this episode.

Wild Game Masterclass Preview: Wild Boar Ragu with Cappelletti


Wild Game Masterclass Preview: Hare Cannelloni and Focaccia

Watch the first few minutes of this episode.

Wild Game Masterclass Preview: Hare Cannelloni and Focaccia


Wild Game Masterclass Preview: BoarBQ Masterclass - Second Helping

Watch the first few minutes of this episode.

Wild Game Masterclass Preview: BoarBQ Masterclass - Second Helping


Wild Game Masterclass Preview: Venison Carpaccio and Tartare

Watch the first few minutes of this episode.

Wild Game Masterclass Preview: Venison Carpaccio and Tartare

S1E1
Shoulder Shank Pie

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.
S1E1

Shoulder Shank Pie

S1E2
Poach and Roast Pheasant

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.
S1E2

Poach and Roast Pheasant

S1E3
Pavé of Venison

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.
S1E3

Pavé of Venison

S1E4
Rabbit 3 Ways

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.
S1E4

Rabbit 3 Ways

S1E5
Venison Pâté En Croûte

Mike cooks Venison Pâté En Croûte and a pickle - from butchery to a completed dish - all in easy to follow stages.
S1E5

Venison Pâté En Croûte

S1E6
Peri Peri Partridge with North African Remoulade

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

S1E6

Peri Peri Partridge with North African Remoulade

S1E7
Fallow Osso Bucco

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.
S1E7

Fallow Osso Bucco

S1E8
Fallow Deer Bourguignon with Focaccia

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.
S1E8

Fallow Deer Bourguignon with Focaccia

S1E9
Thanksgiving Turkey Part 1

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.
S1E9

Thanksgiving Turkey Part 1

S1E10
Thanksgiving Turkey Part 2

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.
S1E10

Thanksgiving Turkey Part 2

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