We're at the Norwegian Red Deer Centre. Cai Ap Bryn is on the island of Svanøy helping with their cull programme. Managing director Johan Trygve Solheim is a an expert in red deer farming and management and he has offered to show game cook Cai his methodical way of gralloching a deer. He talks about how long you can leave deer before making the first cut, how to handle it hygienically , and the best temperature in which to hang the meat to to ensure it's tender.
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