FORLOH | Haunch Butchery with Mike Robinson

​‪@ChefMikeRobinson‬ is one of the UK’s most respected chefs. A champion of sustainable wild food and game for over 20 years, Mike has helped create and run some of the UK’s most iconic restaurants.
The Harwood Arms in Fulham, London, which Mike Co-Owns, has held a Michelin Star for 10 years - the only pub in London ever to hold that accolade.
Wild food is Mike’s passion - He runs and owns Deerbox.co.uk, which manages wild deer over 60,000 acres of private land and supplies his restaurants and homes with amazing venison year round. Mike was awarded Champion of Champions in the 2020 Eat game Awards for his unparalleled contribution to sustainable wild food in the UK.
Mike stars in many outdoor TV shows, most currently Farming the Wild on the Outdoor Channel.
Here Mike gives you the tips you need to break down your deer haunch so you can best enjoy your harvest.
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[@GregorySM2010]

Than you, Mike, from California! Bravo!🎶

[@richardgeal3196]

Yet again a wonderful film ,I’ve just learnt a lot in a very short time Mike . Keep the great vids coming beats any of the usual rubbish cookery programs on the television superb👍

[@Stan-m9s2k]

Absolutely wonderful

[@kevowski]

Ive made loads of beef biltong but I bet venison topside or silverside would be absolutely amazing?
Thats on my to do list😊
Thank you for sharing👌🏻

[@Alaskabuilt_]

Well done. Can’t say I’d do anything different