Phil Vickery is gaming around with a meaty masterclass that will really get you spreading your wings in the kitchen!

With the likes of pheasant, partridge, venison and wild boar becoming more readily available in the supermarkets, Phil shows us how to embrace what is lean, local and more sustainable! And we say - game on Vickery, game on!

Spicy popcorn pheasant

Serves: 4 persons
Preparation time: 30 minutes
Cooking time: 20 minutes in total

Ingredients
2 medium pheasant breasts, skinned
2 medium eggs, lightly beaten
4 tbsp condensed milk
2 tbsp cold water
¼ tsp dried chilli powder
½ tsp ground cumin
Pinch or two of Chinese five spice
Pinch ground black pepper 4 tbsp cornflour
200g fine ground cornmeal or polenta

Method

  1. Fill a medium frying pan with 1-2cm of oil, then heat to roughly 175°C.
  2. Cut the pheasant into 2cm cubes, removing any sinew from the fillet and inner breast.
  3. Next mix the condensed milk with the water and eggs, then season well with the chilli powder, cumin, five spice and black pepper, then really mix well.
  4. Dust the meat with the cornflour, then place into the egg mixture, coat well.
  5. Then drop the small nuggets into the polenta and really coat well.
  6. Fry the pheasant in small batches on both sides until golden brown, probably 3-4 minutes. Do not over cook.
  7. Drain well, then sprinkle with a little salt
  8. Serve hot on a bed of the warm slaw.

 

Warm spicy red cabbage slaw

Serves: 4 persons
Preparation time: 15 minutes
Cooking time: None

Ingredients
½ small red cabbage very finely sliced, on a mandolin is perfect
1 red onion again very finely sliced

Dressing
1 small clove garlic crushed very finely
1 tbsp Dijon mustard
2 tsp sugar
4 tbsp red wine vinegar
2 tbsp walnut or any nut oil
4 tbsp extra virgin olive oil
Salt
Pepper
Sugar

Method

  1. Place all the ingredients for the dressing into a bowl and really mix well.
  2. Season well with salt, pepper and sugar.
  3. Add to the cabbage and onions and really mix well.
  4. Leave at room temperature for 1 hour mixing well and see the difference on the structure and colour.
  5. Just before serving gently warm through.
  6. Serve with the popcorn pheasant.