On the isle of Skye, Byron follows stalker Scott Mackenzie as he takes chef Michael Wells out on the hill. Though a regular venison cook for the Eilean Iarmain hotel, Michael has never witnessed a stalk before, so Scott takes him through the entire process. Michael learns that it’s not just about the shot, but the whole process from initial stalk to processing in the larder. And as a bonus, Michael turns the shot deer into a mouthwatering venison recipe.
Back at home, Byron reviews the Browning X-Bolt, comparing it to its forerunner the A-Bolt and seeing just how far the popular rifle has come since its previous incarnation.
And in the Shooting Show news, we report on events at the Clay Shooter of the Year awards and the inaugural Deer Stalking Fair.