Great hunt! If you don't mind me asking, where did you get your cap? Looks to be very comfortable.

It was fantastic! (Despite having a slightly soggy bottom because I didn't watch the video until after I had defrosted it in the packaging. 🤦‍♀) Thankyou!!

my mouth is watering, your venison wellington looks delicious, thank you for sharing

All I can say is where's my plate? good job all round?

Some great tips on avoiding soggy pastry and letting the temperature come up 👏👏

I miss seeing you on KZbin, Mike. You always provide great instructions, tips, and field-to-table how-tos! Keep the videos coming and the freezer full!

Dang, what a great idea!! Hopefully you can work out the logistics to make available to the States.

I'm on my own now, is there a smaller one

Love what you do

More videos please mike 🙏

what happend to the pot kiln resturant.

It's now November 😄....looking forward to seeing the results of this years big cull

dragging it through the dirt and muck.

it means you got two to shoot later on

Make all that noise then whisper.😂😂

ponnse food.

its 21.05 and my mouth is still watering, simply delicious thank you for sharing

it’s 09.40 and my mouth is watering, looks delicious and thank you for sharing

Vegy food with goose fat Like it fat is flavour

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👍

Would love to see more or even a programme

Amazing video mate ! Been watching constantly !

I have been watching all of your videos mate. I'm currently spending a year eating only the meat I can catch or shoot and your videos are an asset. I've been on the signals, muntjac and rabbits so far. All part of a plan to be somewhat self sufficient and to increase my respect for food and knowledge of cooking. Massive respect for your safety and respect for quarry, Cheers Dan

Reminiscing my visit to the Pot Kiln 12 years ago. Delicious! I'm back in Blighty in December for a few days (visiting Poundbury). Wondering if i can ...

Seriously dark gravy yummy

Hi Mike - what brand is your flat cap in this video? Keep up the stellar work.

Respect for Mike Safety FIRST ❤

As randyadams says, why arent you using gas to cook ( im uk based so ratger perplexed)

Am I the only one that noticed the playboy mag?s 😂😂😂😂😂😂 great video Mike. What rifle model are you using?

Hi Mike great channel👍what make are the sticks you’re using .

Fabulous video 🎉

Hey Mike! What are the shooting sticks you use please?

Disappointed you didn't show the cooking!😢

Thanks

Mouth watering

THAT'S A ""ROE"" DEER NOT A FELLOW DEER THE FIRST ONE. AND SECOND.

5:35 He's doing what he's designed to do. Amen brother. Good video as usual. God bless! †

Daube

We got dummies like the no hunting ones there.

McMillan stock? Love seeing a Britt rock a Hornady shirt!

Yum

Lovely

Great hunt Mike! Hi from Onondaga Michigan. I hunt white tail deer here.

And the chef had to be told why 😂the heart was more solid than normal. Pre tempts by the people that actually do the job. Amazing though , looks beautiful. Well done all. Especially the pre temps. Good job well done.

A bit too much sauce for my taste

9:35 fox in the background on the left?

Hi chef, where is the hotel and restaurant? What is in season this sep-oct?

13min 10 seconds the muzzle of that rifle was pointed at you 😮

Beautiful animals

From field to fork, thank you for sharing