The Wild Gourmets Wild Gourmets episode guide

Date Published:

10/10/2007

Scotland

Nearing the end of their quest, Tommi and Guy have saved the best til last.

Firstly, they catch scallops in the old-fashioned way, by diving for them. These are then bartered for crab, with the end result a deeply satisfying and delicious Scottish seafood platter, with mayonnaise with a hint of spice setting it off perfectly. Afterwards, they head to the Highlands and an estate to capture deer. The Herd size managed through culling – 90 of the 600 hinds must be killed, which will ensure herd’s sustainability. It’s essential to shoot hind in the heart to avoid suffering, and also gutting has to take place within 30 minutes of the kill to avoid pollution. This accomplished, Guy comments that this is “the best wild meat you can get in Britain”.

Tommi barters some vegetable oil for chocolate to accompany the venison, which is marinated in olive oil and rosemary to the fillets. Potato cakes, with butter and seasoning, also go well with it, as does a hawthorn berry sauce. Tommi creates a stew of the remaining meat – cooked in Chilean chocolate, which suits rich gamey food. This is prepared in a “Dutch oven”, which can be placed directly in a fire.

The conclusion of the two wild gourmets is that Britain is packed with perfect wild food. As long as you work with nature & the seasons, you can feast. During their adventures, Guy & Tommi travelled 1000 miles to find the best fish, game and meat, and their epic travels resulted in some of the finest produce available, all natural and all free.