Hunting Chef Mike is in the marshes of Eastern England to help friends complete a cull of Chinese Water Deer.
Hunting Chef Mike is out stalking Fallow Deer on the ancient Downland of England to fulfill his cull quota.
Hunting Chef Mike searches the rolling landscape of Hampshire guided by his head stalker Ben on the hunt for cull Roe Bucks during the August rut.
Hunting Chef Mike turns to the rivers and lakes of Britain to sustainably harvest wild crayfish to inspire new dishes for his restaurant.
Hunting Chef Mike is out on the downs in a blizzard stalking fallow deer to provide the best venison for his restaurant.
Mike prepares a surprise venison feast for his family.
Mike spends the midsummer preserving natural ingredients and stalking small game to inspire new dishes for his restaurants.
Charcoal Grilled Sardines with Gremolata.
Back at Mike's restaurant, he demonstrates how he makes an amazing fallow deer pie that is a best seller on his autumn menu.
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 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.
Mike guides Camoflage 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 lasagne.
Mike stalks Fallow Deer on his lowland estates as part of a sustainable cull plan. Back at the new Restaurant in 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 Camofage 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 Maroccan 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, 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 Tonys restaurant in King Henry VIII hunting lodge to taste Tonys 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 Boreders. 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 cul plan - he can also shoot Muntjac deer. Back at his Restaurant the Chefs create a rolled loin with wild garlic harvested Mikes woods. Mike forrages 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 Poach and roast 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 Sag, Red deer Hinds are also in season so Mike takes his friend Selina to shot two, a Hind and Calf – Back at his restaurant Mikes Chefs demonstrate how his he makes an amazing Venison kromeski - back at home Claude makes a Venison Tagine to feed the family.
Mike heads to Oregon USA to stalk Blacktail deer in the mountains - Mike cooks a Jack Rabbit Chilli and a Blacktail chop with Black Gun powder seasoning
Mike heads to Texas USA to stalk Whitetail deer in the wild - Mike cooks prikly Pear salsa
Mike heads to Texas USA to stalk Whitetail deer in the wild - Mike cooks Hog and deer sausage made with intestines
Mike heads to Texas USA to stalk Nilgi in the wild - Mike cooks warm salsa with Rancher Leroy and grills Chops
Mike takes Spearfishing expert Joe Pike to shoot his first Scottish stag in the Hebrides islands
Mike stalks Chinese water deer an Invasive species of deer in the UK on his lowland estates as part of a sustainable cull plan. Mike cooks Muntjac meat balls
Mike stalks Chinese water deer an Invasive species of deer in the UK on his lowland estates as part of a sustainable cull plan. Mike cooks Chinese water deer ramen for hunter Beth from Savage
Mike Takes Simon to shoot a Scottish Stag in the Highlands. Mike cooks stag hearth stew with berries and cream
Mike sets out for a final day culling Fallow deer in lowland England and cooks Spicy kebab for his fellow hunters
Mike hunts hogs and Gator in the Everglades of Florida
Mike hunts hogs and Gator in the Everglades of Florida. Mike cooks Hog and Gator BBQ and Fogs leggs in butter and Garlic . Mike meets the python cowboy to hunt invasive python
Mike Robinson presents his Tradecraft Special on Field Dressing Deer covering the crucial minutes that follow a cull with clear instructions on Bleeding, Gralloching and larder preparation.
Mike Robinson presents his Tradecraft Special covering butchery skills, from field to fork, to get the most from your deer carcasses.
Mike heads to Sweden to do a guest demo at the Swedish Game Fair – but he must harvest Roe Bucks if he is to demonstrate their butchery – Mike cooks a Ramen for his huntress guide Ulrika.
Mike heads to Sweden to do a guest demo at the Swedish Game Fair – In return he gets a tour of the Swedish Hunting associations Castle and conservation programme – and then tries to stalk Wild Boar – as a finale Mike performs at the Game Fair.
Mike heads to Block Island to help cull the increasing Whitetail Deer population and helps local Fire Chief and chef Kirk to cook ‘rolled stuffed Backstrap’ for the First Responders of the island at the town fire station.
The cull continues and Mike learns how to use a traditional muzzle loader to cull Whitetail – this time the meat is donated to the Local South East Asian community who celebrate by cooking a traditional Cambodian Feast.
Mike Learns how to use a traditional muzzle loading rifle and makes an historical pilgrimage to the birthplace of American Rifles – Springfield Massachusetts. Mike tours the Savage Factory where a rifle with his own modifications is being developed by the craftsmen.
Mike experiences the culture of thanksgiving as a guest of town chief Jim and hunts and butchers Whitetail as a guest of his new friend Matt and his young family. Mike debones and stuffs a Turkey for hot smoking and creates a Carpaccio starter for Jim's Family celebrations.
Mike culls Big Bucks and makes a Breakfast Sausage then guides fellow hunter Jalmar in search of Master Bucks – followed by a breakfast feast.
Mike takes novice hunter Christian out for his first deer then cooks chops for breakfast. Warren explores Boar damage on a farm – and Mike sets up camera traps hoping to capture the Boars in their acts of vandalism.
Mike's newly designed rifles arrive from Springfield – Mike sets up camp to hunt the illusive Wild Boar of the Forest of Dean. Mike cooks sweet and spicy slow smoked Boar shoulder and makes a Boar Ham.
Christian shoots Sika Deer followed by Fallow manoeuvres on Lockinge. Mike and Christian make Pate.