Kill it, Cook it, Eat it

Nine guests travel to the Balavil estate in the Scottish Highlands, where they join in the hunting and butchering of wild deer to better understand the processes that get the increasingly popular meat venison to the dining table. The group learns rifle skills and stalking before gutting the animal on the moor before they bring it back to the house for skinning

With the demand for duck having doubled over the past decade, the nine novice hunters are taken back to basics in an effort to understand exactly how this in-demand form of wild game is prepared. The beginners face an intensive gun training session, before they are escorted to some of the most remote ponds of Scotland to shoot mallard at dusk. Julia Bradbury presents

Nine volunteers with differing views and opinions on the rights and wrongs of eating animals travel to the Highland estate of Balavil in Scotland to slaughter rabbits, before cooking and tasting the meat. Julia Bradbury presents

Nine guests are invited to the Highland estate of Balavil to debate the moral and ethical issues surrounding the shooting and eating of grouse. After experiencing the shoot first hand, they pluck and gut the rare birds, and assess whether the experience has changed any of their views. Julia Bradbury presents

Julia Bradbury takes a look back at the different hunting methods used at Highland estate Balavil. She also examines the impact they had on the guests she invited to witness them and considers the issues surrounding the shooting and killing of wild game for pleasure and food. Last in the series