BL17 FINAL - Page 52



EAT WELL
Mike Robinson
at work
GET IN
THE
GAME
A
utumn is finally here; the leaves have turned
but the blasted nettles are still fighting
valiantly. I know this, having just crawled
through a patch to reach my vantage point at
the edge of an Oxfordshire field. In the late
evening light, 30 fallow deer are creeping out of the woods,
just 200 yards in front of me. The light breeze is gusting
across my face, so they can’t pick up my scent. I set up the
rifle, an ugly piece made of plastic and steel, but superbly
accurate and designed for the job at hand.
Typical for a herd of fallow, there are 20 or so does and
fawns, with a few young males – or prickets – and older
bucks. The farmer tells me they have been on this crop for
some days and need moving on. Actually, he was less polite
than that, but you get the idea. I will try to harvest a pricket
or two. I always want to leave a good spread of male deer
across the generations as part of our management programme.
A dark-coloured pricket ambles towards the wood I am in.
The light is quite low now, but the scope has no problems. As
he won’t stop moving, I whistle loudly to make him stop. He
Chef Mike Robinson hunts the
venison for his Stratford-upon-Avon
restaurant himself, with benefits for
customers, farmers and nature itself
52
BOISDALELIFE .COM
AUTUMN 2019
ISSUE 17





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