Brioche buns meet wild venison truth | Venison Burgers

Brioche buns meet wild venison truth | Venison Burgers Mike fires up a batch of juicy pork and venison patties, piles them into soft homemade brioche buns, then loads the plate with skinny spiced fries and a sharp, zesty relish. Series Title: Wild Game Masterclass | Series 2 | Episode 2 Series Synopsis: Wild Game Masterclass is a step-by-step guide to mastering restaurant-quality wild game dishes with acclaimed English restaurateur and hunter Mike Robinson. As one of Britain’s top game chefs and co-owner of the country’s only Michelin-starred pub, Mike brings his culinary expertise straight to viewers’ kitchens. Filmed in his state-of-the-art kitchen at The Woodsman restaurant, Mike, alongside fellow chefs, breaks down each dish into simple, easy-to-follow stages. Sharing professional techniques, tips, and insider knowledge, he helps viewers transform wild game into Michelin-caliber meals. Wild Game Masterclass is the ultimate guide for anyone looking to elevate their cooking to exceptional new heights. #VWildPlate #FullEpisode #FreeEpisode #Documentary #CookingShow #WildCooking #FoodDocumentary #ChefLife #HuntingAndCooking #FullEpisodeInEnglish Wild game cooking, foraging and field-to-table episodes — venison, wild duck, boar, fish and mushrooms, full length and free. How wild food actually reaches the plate: 1. Take it cleanly — a good shot, a landed fish, a mushroom identified properly. 2. Hang it, age it, brine it. The step that decides whether game tastes like a delicacy or an apology. 3. Break it down. Every cut, every bone, nothing wasted. 4. Cook it with respect — coals, smoke, cast iron and patience. Most cooking shows start at step four. V Wild Plate starts at one. Chefs and hunters share the kitchen here, and they disagree more than you'd expect about brining, hanging times and how rare venison should be. We leave the arguments in. The Sporting Chef, Farming The Wild, Dead Meat, Wild Fed, Wild Game Masterclass and more, every episode in full. Sharpen the knife first.