Game chef Mark Gilchrist cooks bass on an open fire in the British countryside. Also on the menu are homemade venison burgers and pigeon kebabs, all served with homemade tomato sauce. Meanwhile, Dom Holtam tests a pie iron from Bushwear to ensure the sausages are done to perfection. This film first appeared in Fieldsports Britain, episode 74. To watch the whole show go to http://Fcha.nl/fieldsportsbritain74
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9 Comments
how come you skipped the filleting mark?
you didn't even tell me or show me how to cook it!
This guy is a complete idiot waste of time…they should barbecue him…better for the ecosystem
Why he descale the fish in a wrong way ?? What a joke
He don't know 'is anal spike from his dorsal spike. I fin this very worrying…
on the barbecue? wtf this is not serious
What a whopper. And I'm not talking about the fish
useless
wtf