Rusk..Making Rusk For Sausage Making.#SRP Scott Rea 2026-09-28 | Rusk..Making Rusk For Sausage Making.#SRP
Whole Venison Loin. Boned & Rolled Saddle Of Venison. How To Prepare a Loin Of Venison #SRP #venison Scott Rea 2022-12-14 | How to prepare a whole saddle of Venison. A Boned & Rolled Saddle Of Venison.
How To Make Dauphinoise Potatoes. Potato Gratin. Easy Dauphinoise Potatoes. Christmas Potatoes #SRP Scott Rea 2022-12-13 | It's all about the layers...The ultimate potato recipe, that goes with everything. How To make potato Gratin dauphinoise.An easy Dauphinoise Potato recipe.Potatoes, milk, cream and cheese never looked, or tasted so good.
1 Rabbit, 3 Recipes. How To Prepare & Cook Rabbit. Rabbit Stew, Confit Rabbit, Rabbit Wellington Scott Rea 2022-12-03 | One Rabbit cooked three ways.
Pheasant Sausages. How To Make Sausages. Sausage Making Masterclass. Weschenfelder #SRP #sausages Scott Rea 2022-11-26 | How to make delicious Pheasant Sausages. In this video I show you how to make sausages from scratch, from choosing your meat, mincing, blending, filling your sausage cases and finally tying them into links. For this video I am using a brand new Pheasant sausage seasoning mix from Weschenfelder. If you'd like to get your hands on some then, click on the link below. Enjoy....Sausage mix link...weschenfelder.co.uk/sausage-making-ingredients/sausage-seasoning-packs/complete-sausage-mixes/pheasant-sausage-mix.html
Roast Pheasant. How To Cook A Pheasant. Easy Roast Pheasant Recipe #srp #pheasant Scott Rea 2022-11-13 | How To Roast A Pheasant.First, pluck your pheasant.... Possibly one of the best pheasants I've eaten in years and by cooking it this way you will get most juicy meat everytime. Like all my game cookery I don't go by time or weight I go by the finished internal temperature, which I gauge with a meat thermometer. Its revolutionised my game cookery as you can get it bang on, no over cooking whatsoever.For this pheasant I was lokking for a cooked temperature of between 65-70°c this will guarantee you perfect breast meat that is tender and moist. If you want to skip the eviceration and get straight to the cooking fast forward it to 8 minutes mark, but why would you do that just think of it as an episode of Saturday kitchen from wish Joking aside, this is a great way to roast your bird and it's simplicity itself, if you don't believe than check it out. Enjoy. #SRP #pheasant #eatgame #greatbritishgame #greatbritishgameweek
The End Of An Era. 150 Year Old Butchers Shop & Abbatoir Closes. A Final Tour Of The Premises. #SRP Scott Rea 2022-11-10 | After 150 years of faithfully serving many generations of the village and beyond, this amazing Butchers shop and adjoining Abbatoir is finally closing its doors.I was treated to a very impromptu tour of this time machine, complete with all its original kit, fixtures and fittings before its consigned to the history books and lost forever. Its was heartbreaking to know it was going to eventually be pulled down but I was glad I got to have a look around and film the premises as it stood, all original, for the last time. Its a day I will never forget, the kind of place i dreamed about as a young butcher coming up which now, sadly, will slowly fade with time.
Monster Brown Crab. How To Prepare & Cook a Live Crab. Dressed Crab. Crab recipe. #SRP #crab Scott Rea 2022-10-30 | ...
The Gamekeeper. 1975 Documentary. A year with the keeper, from a bygone era. #SRP #gamekeeper Scott Rea 2022-10-08 | They don't make them like this anymore.A truly wonderful glimpse of a bygone era in fieldsports. A film full of characters and, a man at the top of his profession... One year's work, 2,000 pheasants safely reared and 1,000 shot. A documentary about the annual cycle of a keeper's life on a Wessex farm joining his life while he rears the chicks, turns them into free-flying wild birds, but persuades them not to stray, protects them from their natural enemies like foxes and poachers, and finally drives them towards the guns.The keepers: Don Ibberson began keeping in 1965, Jack Lewis began keeping in 1921; Viv Townsend began keeping in 1907. Narrator PETER FRANCE
A Complete, Venison Butchery Masterclass. Simple High Yield Processing. Autumn 2022. #SRP #venison Scott Rea 2022-10-02 | A comprehensive and easy to follow Venison masterclass. Get more from your beast by following this incredibly detailed video. You can do this...
The Butcher & The Farmer: Six Little Christmas Porkers. Episode 1. Meat The Piggies... Scott Rea 2022-09-28 | Pork for Christmas... This is something I have wanted to do for a very long time. Rearing pigs for the table. This is the beginning of the journey., over the next few months we will watch them grow, getting hands on then eventually they will be processed ready for Christmas into pork, hams, sausages and bacon and I'll be filming every step of the way. Firstly, you need to fatten them up and if you can get free fodder along the way, then even better. Say hello to my little friends...
Foraging For Mushrooms. Alfresco, Foragers Omlete. Jacques Pepin Style #foraging #SRP Scott Rea 2022-09-14 | ...
Lamb & Mint Sausages. Sausage Making. How To Make Sausages. #sausage #SRP #lamb Scott Rea 2022-08-24 | How to make sausages. Lamb and mint sausages. Showing the whole process, mixing, mincing, stuffing and the all important tying into links. If you'd like to purchase some of the stunning seasoning I use, click this link and no, I don't get payed for it, unfortunately... Enjoy. Weschenfelders Lamb and mint seasoning.weschenfelder.co.uk/sausage-making-ingredients/sausage-seasoning-packs/lamb-sausages/lamb-mint-sausage-seasoning-out-of-stock.html
How To Cook A Pork Chop. The Ultimate Pork Chop. Best Pan Roasted Pork Chop. #porkchops #SRP Scott Rea 2022-08-17 | The ubiquitous Pork Chop. Probably one of the hardest things to get right. You may have experienced dry and tough pork chops but, by following these simple steps you will get moist, juicy and tender pork everytime. Using a hot pan (one that can go in the oven) season both sides then brown in the pan to get a good colour and seal the meat. Transfer the Pork Chop and pan to a hot pre heated oven and roast for 15 to 20 minutes. You are looking for an internal temperature of between 65 - 70°cLightly tent with foil then rest for 15 minutes. Remove the bone and carve or plate it up whole,its that simple. Enjoy.
Stunning Crayfish Patties. First? Catch Your Crays. #crayfish #crawfish #SRP Scott Rea 2022-08-15 | ...
Venison Sausage Making Masterclass. Live Demo. At The Game Fair, Ragley Hall 2022. #thegamefair #SRP Scott Rea 2022-07-30 | Had a great day at this years Game Fair @ Ragley Hall. The Game Fair is the uks biggest show dedicated to everything field sports related and beyond and draws huge crowds of like minded people...I had at great crowd at the BASC wild food theatre, showing how to breakdown a Roe and then turning the trim into wonderful Venison sausages.Man, it was hot in the tent thou but I had a full house. I was joined on stage by the inimitable Chef Rachel Green who was up for anything, we had the crowds rolling in the Isles with our shen... I have never seen a plate of sausages dissappear so fast, as the willing crowd came up to sample them hoovered up in record time. All in all a truly memorable day was had. Enjoy...
🍒 Sweet Cherry Pie. Tastes so good, makes a grown man cry. #SRP #cherrypie #cherries Scott Rea 2022-07-10 | ...
Schweinshaxe. Roasted Ham Hock. A Wet Cured & Roasted Pork Shank. Peasant Food #SRP #hamhock Scott Rea 2022-06-23 | ...
Them Pesky Crays. Crayfish Catch Clean and Cook. UK Crayfishing. #SRP #crayfish #crawfish #crawdads Scott Rea 2022-06-18 | ...
Home Cured Bacon On The Farm. A memorable week indeed. Full story in the description. #SRP Scott Rea 2022-06-07 | Completing the circle..The true art of the Butcher.... Just spent a truly memorable week butchering pork for a local farming family.Eleven pigs worth of some of the finest Pork I have ever drawn a blade through and eaten... 11 pigs, split into 22 sides of pork, each weighing between 60 to 70+ kilos a side. All in all, 1.5 tonnes of pure porcine lovelyness passed through my hands. This is what proper pork looks like. From the trim I made just shy of 200 lbs (100kgs) of sausages and then cured them a middle of pork for bacon. 🥓🥓This was all achieved on the farm where the pigs were reared, hence, completing the circle....Without sounding like one of those pretentious/elitist and unrealistic foody w*****s (yawn), they were fed an amazing diet and looked after like royalty, which is the way EVERY beast is cared for, on EVERY farm. As you can see in the montage, the resulting pork was something else and unlike anything I've tasted before. The sausages were to die for and the bacon? Oh, the dear bacon, it was on another level. I wish I'd had more time to film the whole thing, stood there in their barn, accompanied by the sombre chorus of the orphaned lambs, (hush now my little pretties) it may as well of been 1922... The process hasn't changed, just like when the local butcher would go farm to farm on pig killing day in the early 20th century or the pig clubs of the 1940s its as if time had stood still. Am I over romanticising it? I don't think so.The local butchers would go round the farms and smallholdings processing, cutting and curing the local pigs ready for the leaner months and here I was a century on, doing the very same and I loved every blooming minute of it. Fettlin prime pokers as the flitches of bacon swung freely from the rafters, ready for slicing. I hope you enjoy my little video, it was I week I will remember for a very long time, or hopefully, until the next time. Enjoy. Many thanks.
Butchers shop ASMR. Breaking a Beef Forequater into primals. #SRP #beef #forequater #asmr Scott Rea 2022-05-21 | A Beef Forequater, broken down into its 8 primals. The primals are? Shin, neck & clod, brisket, Jacobs Ladder, fore ribs and the chuck and blade. No narration, just a relaxing beefy video with mellow music showcasing old skool traditional skills that are slowly dying out. Hope you enjoy.
Its that time of year again! Wild garlic, Eggs and spring sunshine. #wildgarlic #ramps #SRP Scott Rea 2022-05-16 | It's the simple pleasures... Join me as I forage for the first free ingredient of the season, the wonderfully fragrant and versatile wild garlic. Every year I always cook myself a delicious wild garlic omlete, using spankingly fresh wild garlic... Cooked outdoors, the wild garlic is plucked straight from the ground then straight into the pan within minutes of picking. Paired with stunning local free range eggs, it really takes some beating. There's nowt finer.. .
Lamb Rumps, Lamb Chumps lovely English Lamb Rump steaks. #SRP #lamb #lambsteak Scott Rea 2022-04-25 | ...
Venison Butchery masterclass. Fallow Deer. Processing Venison for retail. #SRP #Venison Scott Rea 2022-04-22 | One Fallow broken into retail cuts.Ready for retail.
Boneless Shoulder Of Lamb Roast. A De-boned, rolled & tied shoulder of lamb.🐑 #lamb #srp #roastlamb Scott Rea 2022-04-17 | How to de-bone and roll a shoulder of lamb, for roasting.Starting by Removing the shoulder off the bone, seam boning the neck fillet then, removing the blade bone and finally, tunnel boning the humerus.Leaving you with a stunning, completely boneless roasting joint ready to tie up and cook.
through the sixpence Lamb chops. A loin of lamb cut into traditional cutlets and Barnsley chops. Scott Rea 2022-04-13 | Where do lamb chops come from? A classic loin of lamb break down. The loin end is kept whole ready for cutting double lamb chops, also known as Barnsley chops and the best end, or rack, is split down the middle and cut into stunning Lamb cutlets.
A side of Pork. Preparing a side of Pork for the shop. Pork masterclass #SRP #pork #traditional Scott Rea 2022-04-12 | The traditional way of preparing a side of Pork ready for sale. This is the classic and time honoured way we prepare pork here in the UK, ready for the table. Enjoy.
Korean spicy Stir-fry Octopus Recipe. Nakji-bokkeum #octopus #SRP #nakjibokkeum #gochujang Scott Rea 2022-04-04 | How to prepare and cook octopus. A Korean, Octopus stir fry recipe... Nakji-bokkeum A wonderfully fragrant, colourful and spicy octopus recipe, using Gochujang, the famous Korean fermented chilli paste.The best octopus recipe.
How to clean and prepare an Octopus.🐙 Preparing an Octopus ready for cooking. #SRP #octopus Scott Rea 2022-03-29 | The quick and easy way to prepare an Octopus. All cleaned and ready to cook.
Pheasant Chasseur. Hunters Pheasant. Pheasant Recipe. A one pot recipe. Simple Chasseur Recipe #SRP Scott Rea 2022-02-28 | Pheasant Chasseur, Hunters Pheasant Recipe. My take on the classic French dish, Chicken Chasseur. Swapping out the usual chicken legs for pheasant thighs. This is a easy and delicious way to utilise the much underused pheasant legs or thighs, A simple one pot wonder recipe.
Venison Ragu. Venison bolognese. How to make a Venison ragu/bolognese. Ragu recipe. #SRP #Venison Scott Rea 2022-02-11 | How to make a Venison Ragu, venison bolognese, using fresh ground venison.A great way to use up the trim from butchering your deer. I added pork cheeks to the mix as this is the tradional way of making a ragu in italy. The addition of pork adds much needed fat and sweetness to the dish and ramps up the flavour.
Venison sausage. How To Make Venison Sausages the whole process from scratch. #srp #venison Scott Rea 2022-02-02 | Venison Sausages. Making venison sausages from scratch, showing the entire process start to finish. Selecting and Mincing the meat, mixing the seasoning, filling and tying the sausages into links and finally, cooking them.The seasoning I use is one of the best and comes from weschenfelder. Here's the link, drop them a line and say I sent you... weschenfelder.co.uk/sausage-making-ingredients/sausage-seasoning-packs/game-sausages/game-sausage-seasoning.html
Pheasant Recipe. Confit Pheasant leg. How to make pheasant leg confit. #pheasant #SRP #confit Scott Rea 2022-01-26 | Confit Pheasant legs.This is a great way to cook the much underused pheasant leg. Predominantly a tough and sinuous part of the bird, it's always hard to find away to cook them and keep them tender and moist. Slowly braised in duck fat with a few aromats turns the much maligned leg into a restaurant quality dish. Tender and juicy meat that falls from the bone, add in a light pre cook cure and you have the ultimate product. To my mind, THE best way to cook these tricky little beauties. Mine was served on a salad of rocket and watercress, with pan fried black pudding and pomegranate. Takes some beating I tells ya. Enjoy...
How To Cut Oxtail. Portioning Oxtail. Oxtail Challenge. #SRP #oxtail Scott Rea 2022-01-15 | The art of cutting an oxtail. Looks incredibly easy but it is far from it. You have to hit the vertebrae first time and cleanly so the finished tail looks immaculate. The trick is to start at the thin end, visually locate the vertebrae and cut slightly to the left of it. That way you hit them every time.
Roast Partridge. How to prepare and cook a Partridge. Field to fork the complete process. #SRP Scott Rea 2022-01-12 | How to prepare and roast a whole partridge, showing the whole process from feather to fork. A Whole roasted Partridge with curly kale, celeriac mash & a red wine and cranberry sauce. I show the complete dressing process in this video, upclose and in detail, the plucking and the gutting is all covered in this film. Enjoy.
The Best Rabbit Stew Ever. Rabbit Stew Recipe. Rabbit Casserole. #SRP #rabbitrecipe #rabbitstew Scott Rea 2022-01-07 | The ultimate Rabbit stew recipe. A wonderfully simple recipe that is easy to make and, tastes absolutely amazing. Moist tender rabbit in a hearty and rich stew, the ultimate, winter warming, comfort food.
Beef Butchery. Rump And Loin Breakdown. Where do Steaks come from?. Sirloin, Rump And Fillet. #SRP Scott Rea 2022-01-03 | Beef Butchery. Breaking down a Rump and Loin. The Rump and loin is where the top three selling steaks steaks come from. The Sirloin, Rump and Fillet/tenderloin. In this video I show the whole process on how to remove and de-bone each primal.
How To Butcher A Lamb. Full Carcass Breakdown. Lamb Butchery. The Easy Way To Butcher A Lamb. #lamb Scott Rea 2021-12-08 | How to butcher a whole Lamb.In this step by step, easy to follow video, I will show you the easiest way to process lamb into all the cuts we sel in a butchers shop. A Classic lamb breakdown consisting of two whole legs, two whole Shoulders, leg/chump steaks, loin chops, cutlets, Boneless breast of lamd and the kidneys.Filmed up close and easy to follow instruction. This is the only lamd butchery video you will ever need. Enjoy... #SRP
Stuffed Game Bird Parcel. Pheasant and Partridge, two Bird Mini Roast. #SRP #pheasant #partridge Scott Rea 2021-12-02 | How to make a two bird roast, using pheasant and Partridge.
The Best Venison Casserole. Venison Stew. Venison and red wine #venison #SRP Scott Rea 2021-11-27 | The ultimate slow cooked Venison casserole, stew. A Tender and rich winter warming dish, its a hug in a bowl.Chunks of venison slowly braised in red wine and stock with seasonal veg. Once tried, it will be your go to venison dish.Simple to cook and incredibly moorish Enjoy...
How To Cook A Turkey. Roast Turkey. Thanksgiving Turkey. Christmas Turkey. Easy Turkey Recipe. #SRP Scott Rea 2021-11-19 | How To Cook A Turkey. Roast Turkey.Thanksgiving Turkey. Christmas Turkey.Easy Turkey Recipe. #Turkey
Venison Liver Recipe. Crostini di figatini Venison Liver Croutons. #SRP #venison #venisonliver Scott Rea 2021-11-12 | How to cook Venison Liver. A great way to use Venison Liver. The liver is normally consumed straight after a successful stalk as part of a traditional stalkers breakfast here in the UK, sometimes consumed out in the field. In this recipe I show how to make something a little more fancy.
Turkey? Which One? A Whole Turkey, a Crown, Maybe a Turkey Butterfly? Turkeys Explained. #christmas Scott Rea 2021-11-09 | #christmas #thanksgiving #Turkey. Seems like only yesterday we were buying turkey for the two big yearly events on the calendar . Three styles to choose from. A traditional whole turkey. A Turkey crown, or a Boneless turkey butterfly. In this video I show you how to prepare each one, all you got to do is choose. #SRP #turkeydinner#roastturkey
Rabbit Butchery Book. Back In The Game, SRP Vol4. #SRP Scott Rea 2021-10-31 | Another Year, another book written by my own fair hands. This is my fifth book and, number 4 in my SRP series. Back In The Game SRPVOL4 is the ultimate book on preparing and cooking Rabbit and Hare. If you would like to order a copy, click on the link below. Many thanks for watching.awaywithmedia.com/buy-books/Game
Rabbit Legs. Boneless Rabbit Legs. How to Debone Rabbit Legs. #SRP #rabbit #bushcraft #shorts Scott Rea 2021-10-28 | How To Debone A Rabbits Leg. Rabbit is a delicious meat, full of protein, free range and fat free. This video will show you how to remove the bones quickly and easily, leaving you a complete boneless leg to cook whole or, dice for pies, curries and stews. Enjoy...
Boneless Rabbit Loin #SRP #rabbit #rabbitrecipe #fieldtofork #shorts Scott Rea 2021-10-21 | Boneless Rabbit Loin fillets. 🐇🔪So you've skinned and portioned dear old bunny kins, two shoulders, two legs and the whole saddle (loin). youtube.com/shorts/8MctR1UGgCY?feature=shareThe boneless Rabbit loin fillets are stunning pan-fried or, beaten out stuffed and wrapped in bacon or just diced for curries, pies, casseroles etc.Here's how to get the gold from the bone.How To Debone A Saddle Of Rabbit. #SRP#rabbit #Eatgame #wildfood #fieldtofork
Easy Rabbit Prep Time Lapse. #srp #rabbit #wildfood #fieldtofork #wildfoodcooking #game #shorts Scott Rea 2021-10-18 | Easy prep of wild rabbit for the table.To order a copy of my latest book, SRPVol4 Back in the Game. All about preparing and cook Rabbit and Hare, click on the link below, many thanks. Enjoy.awaywithmedia.com/buy-books/Game
#Venison Backstrap processing. Removing the Backstrap/loin fillet of venison. #SRP #shorts Scott Rea 2021-10-15 | Venison Backstrap removal time lapse.A monumentaly beautiful cut of meat.Carved off a locally sourced Fallow deer.Truthfully, I don't think it can get any better than this? local wild game at its finest.I never have, or will, get bored of butchering such wonderful meat, its a sheer pleasure to work on carcasses of such high quality, immaculately shot, gralloched and dressed out. #SRP #venison #wildfood #eatmoregame
Leftovers. The Best, Chicken/Turkey Leftovers Pie Recipe, with Leeks & Mushrooms. #SRP #leftover Scott Rea 2021-10-14 | ...
Cider Braised pork cheeks with cream, mustard & caramalized leeks. Pigs Cheek Recipe. #SRP Scott Rea 2021-09-26 | A stunning yet simple winter warming dish using pigs cheeks. Cider Braised pig cheeks with mustard., cream and caramalized leeks...
