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Wild Game Masterclass with Mike Robinson

Scenes

Poach and Roast Pheasant

Season 1 | Episode 2

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.

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 r...

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

Shoulder Shank Pie

Mike cooks a shoulder shank pie and pomme anna - from butchery to a completed dish - all in easy to follow sta...

Shoulder Shank Pie

Poach and Roast Pheasant

Mike cooks a poach and roast pheasant with a side of braised chicory – and boulangerie potatoes - from butche...

Poach and Roast Pheasant

Pavé of Venison

Mike cooks a Pavé of Fallow Venison, with roasted bone marrow and Cavolo Nero cabbage. And to accompany it, ou...

Pavé of Venison

Rabbit 3 Ways

Mike cooks Rabbit Glazed Shoulders Boned-out, stuffed saddle rolled in Parma ham Boned-out thighs to make butt...

Rabbit 3 Ways

Venison Pâté En Croûte

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

Venison Pâté En Croûte

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 eas...

Peri Peri Partridge with North African Remoulade

Fallow Osso Bucco

Mike cooks Fallow Osso Bucco - from butchery to a completed dish - all in easy-to-follow stages with chefs tip...

Fallow Osso Bucco