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- Mike Robinson
Mike Robinson
Mike Robinson is an award-winning chef, restaurateur, hunter and host of "Farming the Wild." Mike started his career cooking as an apprentice in some of the best restaurants in the Savoie region of France. His flair for wild ingredients, culinary skills and ability to communicate led to a career in TV, where he presented several mainstream shows over the following decade regularly attracting viewership figures of over 4 million households. In a quest to harvest the finest ingredients for his dishes, Mike also controls the wild game on over 40,000 acres of private land in the UK then famously supplies his two restaurants with venison and sustainably sourced game meat. Much of the venison served is still hunted by Mike himself, who is a passionate and seasoned hunter. In 2009 Mike opened the legendary Harwood Arms, London. The pub attained a coveted Michelin star in 2010 and has held it ever since – it remains the only pub in London to do so for a decade.
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Venison T-Bone and French Trimmed Racks | Wild Table
Indulge in the rich flavors of venison with Mike Robinson’s exquisite reverse seared Venison T-Bone and French Trimmed Rack recipe. The host of Farming the Wild creates a custom rub for the cuts of venison, slow cooks them to perfection in his
Mike's Rabbit Cubanos Recipe
This wild game recipe for rabbit cubanos is a great twist for your Confit Rabbit and a perfect field to table meal. Ingredients 1 Loaf of good crusty Sourdough Bread A knob of butter for frying Enough Confit Rabbit to fill your Cubanos (toasted sandwich)
Mike's Confit Rabbit Recipe
This wild game recipe for confit rabbit is a hit for anyone looking for a different take on field to table meals! Ingredients Rabbit, skinned & jointed into sections Preserving jar(s) that will accommodate the jointed rabbit meat, leaving space for
Mike's Wild Rabbit Terrine Recipe
Have you ever had wild rabbit? This incredible field to table recipe is a great addition to any wild game chef's cookbook. Note: The portions of meat used in this recipe are a movable feast and very dependent on the size of your baking tin. I
Braised Neck of Venison with Deer Gravy
Not sure what to do with venison neck? This braised neck of venison with deer gravy is a great wild game recipe! Ingredients 1 Whole Neck of Venison (we use Fallow, but Whitetail would work too) A large pan with enough Red Wine and Water (50/50) to
Suckling Pig - A Pig Fit For a King
Suckling pig – A Pig Fit for a King Serves 15 to 20 INGREDIENTS 1 suckling pig, head on, c7kg (15lb) 1.5kg (3lb 5oz) pork mince 1.5kg (3lb 5oz) venison mince Salt and pepper 200g (7oz) breadcrumbs Large bunch sage, chopped Large bunch thyme, chopped
Mike's Everyday Venison Burger
A good venison burger is a must-have wild game recipe for any field to table enthusiast. Ingredients 1 lb of Ground Venison (good for 4 burgers) Salt to taste A handful of finely chopped Shallots 1 or 2 finely grated cloves of Garlic 2 tbsp of
Hunter's Breakfast with Deer Heart, Liver & Kidneys
Have you utilized the heart, liver and kidneys from a deer in your wild game cooking? This simple, hearty dish is the perfect hunter's breakfast! It is truly a field to table wild game recipe! Ingredients 1 Deer Heart 1 Deer Liver 1 Deer Kidney Flour (to
