As always Mike another great show, beats watching television any time. You are a natural at presenting your show. And it’s great to watch you talk about what you are doing.and showing the presentation of what you’re doing and showing the wider audiences and children coming into this environment,of how important our deer and countryside management Is .and it’s so nice to see you talk a little about the kit you’re using , and not go on and on about name brands . Keep up the great work guys👍
Found the channel three days ago and have binged all of the content. Absolutely love the fair, ethical manner in which the video and content are presented. Please keep this type of content coming!
Hi Chaps, I've just discovered your channel. Glad I did, that looks beautiful, and nothing better for self-satisfaction with the fine accurate dispatch
Hi Mike, great to see you again on here. Love to see deer being responsibly sourced, many years ago I used to go to Melton Mowbray cattle market on a Saturday morning and get freshly shot muntjac which I would take home skin and butcher. My daughter grew up on such food as pheasant muntjac pigeon and hare. She’s still a huge fan of any game meat and fish. Love the content you produce, keep up the great unpretentious work you do. Many thanks Drew
The 6.5 Creedmoor is considered to be a medium power cartridge. A 6.5 Creedmoor is a .264 caliber that was made from a necked down .30 caliber Thompson Center. It is one of many cartridges made from larger cartridges that have been neck down and/or case trimmed to have a softer recoil with a flatter long range trajectory because of the lighter bullet.
Loved the short and sweet to the point of this video. Would love to taste all of the different species of deer there! Maybe one day I'll make a trip from the states and come eat!
I was also surprised at the caliber choice. I remember him using .177 in the past videos I saw on sportsman channel. Mike is always spot on, thank you sir from Az. USA. Cheers.
The UK sets minimums for caliber, muzzle energy, type and weight of ammunition you can legally use for deer stalking. (The Deer Act 1991) for England and Wales or for Scotland (The Deer (Firearms etc.) (Scotland) Order 1985)
Wow! First time I have seen out in the field and living in France seeing the deer running about was education for me and nicely explained thanks Mike! I’ve subscribed now ha ha Crack on! Safe Sarah x
That looks like the dog's rowlocks, nice colour, simply grilled. When I taught and trained chefs at a technical college, we often had deer given to us from some lord's ghillie from Cirencester, Bathurst estate I believe, and the students were always intrigued with the butchery and tasting sessions. Love the video, and I think that I've shot everything with the exception of deer. They were introduced to the national trust's Brownsea island Poole Dorset, but they escaped by swimming to the mainland!
As an American Hunter, it's interesting seeing these smaller species. Being used to Whitetails, Elk, Moose, Mule Deer are typical and massive. I've heard of Sika's in Maryland that were introduced to the Chesapeake Bay wetlands, and some coastal Blacktails in the PNW and Alaska being smaller. How do these species taste vs larger specimens? More tender, less gamey flavor? What are they typically eating and does it affect the flavor?
You told us it would be natural, now you're adding MORE olive oil and more thyme and more salt and more garlic!!!!!??????? I made simple cutlets from a whitetailed deer as appetizers at Thanksgiving. I took the sirloin, cut across the grain into bite-sized strips, then salted, peppered, and seared on cast iron. Done and perfect!
I have analyzed your channel. Your video content is very nice, I enjoyed it. But one thing I noticed is that I can see some problems in all your RU-vid videos. Can I discuss this with you?
I personally cannot bear the taste of garlic in that it totally overpowers the rest of whatever dish I eat. The guy obviously loves garlic and along with most of the current crop of chefs would not be seen dead without cloves of garlic lurking in the background. It is probably my taste buds but I sometimes think that I am the only one out there with a dislike for the taste of this very powerful herb.
I always like your videos Mike I would love to go to your restaurant sometime when I ever have a chance to go to Great Britain I got relatives I want to meet. Actually I'd love to go hunting for some deer one of my favorite things
