Kill It, Cook It, Eat It - Series 3 - Deer

Julia Bradbury hosts a series which follows the journey of wild game from the field to the fork, as nine contributors find out what is involved in the shooting, butchering and preparing of wild game for their dinner. Set against the backdrop of the Highland estate of Balavil, the hunts take us into the little understood world of wild game hunting, part of a no-holds-barred exploration of the issues surrounding the killing and cooking of wild animals for our pleasure and for food. For many, deer stalking is the pinnacle of hunting for sport, but venison is an increasingly popular meat, with the line between hunting for pleasure and shooting for food somewhat blurred. The contributors are trained in rifle shooting and taken out on stalks to see how close they can get to a deer before lining the animal up in their sights and squeezing the trigger. Once a stag is killed, it needs to have its guts removed quickly before being taken off the moor and down to be skinned and the carcass butchered for cooking.