Popular TV chef Phil Vickery has teamed up with Game-to-Eat to produce a series of 6 web-films to mark the start of the game season. Game-to-Eat, the campaign dedicated to raising the awareness of Game has produced the web-films alongside Phil to educate consumers on the ease of preparing and cooking game recipes using partridge, pheasant and venison. All recipes are consumer-friendly using ingredients that are easy to source, either locally in the high street or in supermarkets.
Phil, a big fan of British seasonal produce and always keen to support British Wild Game, created 3 traditional recipes for each meat as well as 3 modern twists. They include a Chinese style Pheasant, a Simple Roasted Partridge and a Braised Venison with Smoked Bacon, Red Wine and Apricots.
Alexia Robinson, Game-to-Eat said: “We are delighted to be working alongside Phil Vickery. He has long been a supporter of British Wild Game and is the perfect ambassador to get our message across.”
The web-films, supported by downloadable recipes, can all be viewed on www.gametoeat.co.uk from 1st October 2008.
6 recipes include:
- Simple roasted pheasant with brandied raisins
- Chinese style pheasant
- Simple roasted partridge
- Chargrilled air dried partridge breasts with spiced Bramley apples
- Simple roasted venison loin with blackcurrant sauce
- Braised venison with smoked bacon, red wine and apricots
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