Moosemeat & Marmalade

Art takes Dan to a northern British Columbia community to hunt beaver. It's a major culture shock for Dan, who learns about edible plants and how to skin a beaver prior to participating in a friendly cook-off with community-minded women.

Dan takes Art to a formal UK-style pheasant hunt in the Lincolnshire countryside of a 17th-century manor. The local gamekeeper explains the history of pheasant shooting and how it has transformed the UK landscape.

Art and Dan head to a small organic farm that supplies some of the finest grass-fed beef in Canada. The boys wander through the Mill Bay Farmers’ Market for ingredients before heading to the Oak Bay Beach Hotel to cook a fabulous meal with local delights.

After taking part in a bison harvest, Art teaches Dan to give thanks "Cree style" and talks about the ethics, respect and belief systems surrounding traditional hunting practices. Later, the boys head to the legendary Rolla Pub and serve up a bison barbecue.

Art and Dan explore British pub culture and its culinary delights, including pork sausages, cider and spotted dick. They visit an eco-friendly organic farm to learn all about sausage making, and then Dan prepares an upscale version of bangers and mash.