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Watch the first few minutes of this episode.
From his native England to Oregon, Mike hunts, forages and cooks the best sustainable ingredients to be found in the wild.
Back at Mike's restaurant, he demonstrates how he makes an amazing fallow deer pie that is a best seller on his autumn menu.
English Restaurateur and hunter Mike Robinson is one of Britain's most prominent game chefs, and he co-owns the only pub in Britain with a prestigious Michelin-star.
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.
"Farming the Wild" follows Mike as he harvests the natural ingredients that make up some of his most famous dishes.
Charcoal Grilled Sardines with Gremolata.
Mike spends the midsummer preserving natural ingredients and stalking small game to inspire new dishes for his restaurants.