Hugh Fearnley-Whittingstall, Nick Fisher & Ray Smith. How to catch, butcher and cook wild meat, it will have you heading off into the woods and fields in search of edible ‘vermin’ such as squirrels, rabbits and pigeons or even deer. There are comprehensive sections on plucking, skinning, gutting and butchering wild meat with a selection of wonderful game recipes. Whether you are a ‘road kill’ forager or have access to a rough shoot, this is a really useful DVD about how to use the entire animal in the kitchen, and eat wild. With footage from the River Cottage TV series plus new material.. 1 DVD. 1 hours 57 mins. PAL. Region: 2