Executive chef Rupert Boreland demonstrates some easy ways to cook and prepare wild game.

Visiting Chef Adam Lafleur of Constantine restaurant in Toronto, where he shows how he prepares his dry-aged duck with fennel & oranges.

Chef Rupert prepares braised Deer Shank with polenta.

Guest Chef Adam from Constantine prepares a Pacific Halibut with charred leek butter, grilled snap peas and rhubarb gremolata.