Phil Vickery cooking webcastsCelebrity chef Phil Vickery has created 6 brand new recipes especially for Game-to-Eat. Phil is a passionate supporter of British produce and loves to cook with venison, pheasant and partridge. In his introduction he urges those who have never tried game before to give it a go as it is so easy to cook. His recipes are modern, exciting and utterly delicious! |
Phil Vickery cooking webcasts: Rich Venison Sauce With Pappardelle PastaPhil Vickery teaches you how to prepare Rich Venison Sauce With Pappardelle Pasta  Grilled Spiced Pheasant With Mango and Mint DressingPhil Vickery teaches you how to prepare Grilled Spiced Pheasant With Mango and Mint Dressing  Pop Corn Pheasant With Spicy Dipping SauceRead on for Phil Vickery's masterclass in how to prepare Pop Corn Pheasant With Spicy Dipping Sauce  Venison Schnitzel With Spiced Pears and Sweet PotatoesHere Phil Vickery introduces a short film on how to prepare Venison Schnitzel With Spiced Pears and Sweet Potatoes  Sautéed Partridge With Cider Tarragon And Bramley ApplePhil Vickery has prepared Sautéed Partridge With Cider Tarragon And Bramley Apple in this exclusive short film.  Grilled Partridge With Sweet and Sour Limes and Glass NoodlesRead on for Phil Vickery's short film detailing how to prepare Grilled Partridge With Sweet and Sour Limes and Glass Noodles Roasted English Partridge With Grapes And AlmondsA simple roasted whole bird, with a light white wine gravy/sauce finished with a touch of cream and seedless grapes. Read moreChar Grilled Partridge with Bramley Apple and Whisky CompotePartridge breasts, wrapped in air dried ham, sautéed in butter, served with a spicy (hot & cool) apple compote. Again, cooked for 5 minutes in total. Read moreVelveted Pheasant with Soy Mirin and GingerChinese style ‘velveted’ breast and thigh meat, cooked for 2-3 minutes with a dark soy mirin (Chinese fermented liqueur) fresh ginger and sliced pak choy. Read moreSimple Roast Pheasant with Brandied RaisinsRoasted pheasant with a very simple light gravy/sauce finished with brandied raisins. Read more |
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