Field to Plate | Episode 5 | A Porcupine for Dinner

Field to Plate with Michelin Star Chef Pascal Poyart and cook extraordinaire Lee Phillips takes us on a culinary journey like few. We hunt, we cook, we eat and experience wild game like never before. We dig deeper into some of the unknowns with venison and celebrate the traditional dishes we have come to love.
From Warthog to Nyala, Porcupine to Impala, Wildebeest, Guinea Fowl, Ostrich and much more. We're taking you behind the scenes as we journey on a culinary masterclass of field to plate...
#ChefPascal #Porcupine #TheEastCapeExperience
Shot Chapters:
0:00 Introduction
0:39 Porcupine
3:30 Porcupine Cooking
Follow Chef Pascal on Social Media:
Instagram: / chefpascalhunting
Twitter: / pascalproyart
For the best hunts in Africa follow John X Safaris on:
Website: www.johnxsafaris.com
Blog: www.johnxsafaris.com/blog/
Facebook: / johnxsafaris
Instagram: / johnxsafaris
Twitter: / johnxsafaris

[@DocHodson]

Good find Bles!

[@ediharnys7059]

Great 1 chef!!! Please please do us a venison trinchado

[@ediharnys7059]

Keeping my eye on the Channel 😆

[@adriangans1702]

Porcupine lolipops with a prickly pear preserve.