Ep 8. Fallow Deer Bourguignon with Focaccia

Wild Game Masterclass with Mike Robinson season 1 episode 8 titled "Fallow Deer Bourguignon with Focaccia" explores the use of game meat in traditional French cuisine. The episode features renowned chef Mike Robinson, who is passionate about elevating game meat to the level it deserves. He travels to the heart of Burgundy, France, to learn about the origins of Bourguignon and its traditional preparation methods.

Mike starts by going on a hunt for Fallow deer, one of the main ingredients for his dish. He discusses the importance of ethical hunting and the need to respect the animal. He then proceeds to demonstrate how to properly butcher the deer and breaks it down into manageable pieces. Mike emphasizes the importance of using every part of the animal and not wasting anything.

After obtaining the meat, Mike meets up with a local chef who teaches him the traditional method of making Bourguignon. The dish typically consists of beef stewed in red wine with onions and mushrooms. However, Mike's take on the dish uses Fallow deer instead of beef, and he adds his own twist to the classic recipe. He explains the process of marinating the meat in red wine, herbs, and spices to tenderize it and enhance its flavor.

Next, Mike takes the marinated meat and sears it in a hot pan, creating a beautiful golden crust. He then adds the vegetables - onions, carrots, and mushrooms - and begins the stewing process. While the dish simmers on low heat, Mike prepares a Focaccia bread, which he serves alongside the Bourguignon.

As Mike plates the dish, he talks about the importance of balancing flavors and textures. He garnishes the Bourguignon with fresh herbs and a splash of red wine and presents it to the camera. The finished dish looks impressive, with tender chunks of meat stewed to perfection and a rich, flavorful sauce that pairs perfectly with the Focaccia bread.

Throughout the episode, Mike emphasizes the importance of sustainable farming and ethical hunting practices. He showcases the beauty of wild game meat and showcases how it can be used to create dishes that preserve the rich traditions of French cuisine.

Overall, the "Fallow Deer Bourguignon with Focaccia" episode is an excellent showcase of Mike Robinson's skills as a chef and his passion for sustainable cooking. It's a must-watch for anyone interested in game meat and French cuisine and demonstrates how traditional recipes can be adapted to modern cooking techniques.