VENISON RAGÙ | Taste of the Outdoors | Episode 4

In this closing episode, Cameron takes us up the hill to go see some deer. Raised out in the open with no direct contact with men or given medication, they graze on natural grass lands, managing sustainability to the fullest. We then go on to prep and mince a roe deer to create a beautiful venison ragù. A huge thank you to Berghaus for making this trip and series possible. Berghaus x Thomas Straker