Wild Game Masterclass With Mike Robinson

Mike cooks a pavé of fallow venison, with roasted bone marrow and cavolo nero cabbage along with the ever-popular "Dirty Mash"; from butchery to a completed dish, all in easy-to-follow stages with chef's tips and lessons in skills.

Mike cooks rabbit glazed shoulders boned-out, stuffed saddle rolled in parma ham boned-out thighs, buttermilk schnitzels and a ratatouille -- from butchery to a completed dish.

Mike cooks venison pâté en croûte and a pickle from butchery to a completed dish, all in easy to follow stages; with chefs tips, lessons in skills, and masterclass tuition.

Mike cooks peri-peri partridge with a north African remoularde from butchery to a completed dish, all in easy-to-follow stages; with chefs tips, lessons in skills, and masterclass tuition.