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Looking to put some venison on the table, you need help, professional help. and estates like letterewe come with a stalker. stephen miller has been working here for eight seasons now, both protecting the animals who live on it and helping people like us in the arduous and delicate task of sneaking up on them. we would as gentlemen of leisure require a cook and adrian has recommended well-suited fiona cullinane, a woman who excels at this scottish traditional game cookery. for dinner, it's grouse. shot, then hung until the already funky game bird gets pleasingly ripe. the birds are rubbed insid...

Shot, then hung until the already funky game bird gets pleasingly ripe. the birds are rubbed inside and out with salt and pepper, some fresh thyme jammed in the cavity. browned in the pan, plenty of butter to baste with. bread sauce is a must. we don't do this in america, but here it's essential. basically, it's milk simmered with flavoring agent like an onion pique and nutmeg and bay leaf and then thickened with raspings of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare and then removed to rest in a pan deglazed with red wine. game stock is added and the...

Because this is as classic as it gets. >> this is specifically scottish. this is a grouse, which is the only truly wild game bird in britain. they're the most highly prized as a sporting bird. they're the most difficult to shoot, but more importantly they're the most prized to eat. >> this bread sauce thing, what is that? >> bread sauce, you have to grow up here to love this. it is like pottage. it's soft. it's a very old dish, but it goes very well with -- grouse, they're a very gamey meat. it's a very grown-up taste that is slightly repellant, but within that, it is particularly alluring.

Butter to baste with. bread sauce is a must. we don't do this in america, but here it's essential. basically, it's milk simmered with flavoring agent like nutmeg and bay leaf and then thickened with raspings of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare and then removed to rest in a pan deglazed with red wine. game stock is added and the sauce reduced, topped with watercress along side some parsnips and beet root. >> so explain what we're eating, because this is as classic as it gets. >> this is specifically scottish. this is a grouse, which is the on...

>> this bread sauce thing, what is that? >> bread sauce, you have to grow up here to love this. it is like pottage. it's soft. it's a very old dish, but it goes very well -- grouse, they're a very gamey meat. it's a very grown-up taste that is slightly repellant, but within that, it is particularly alluring. >> right. >> there is something also sexual about it that people don't often talk about. >> right, right. so good. >> i went to a vegetarian school. my parents sent me to a vegetarian boarding school, and for nine years, the year after i left, i was a vegetarian. >> nine years as a vegetar...