Roasted Partridge with cabbage and fondant potatoes
Loading...
Loading...
4,579
Loading...
Uploader Comments (markgameforeverythin)
see all
All Comments (13)
-
@markgameforeverythin On a restaurant please, im a cook student.
-
What partridge is that, is a red legged?
-
aaah, posh food for the masses - thanks for sharing
-
guna try this 2moz just shot 2 partridge yesterday so bring it on!
-
@markgameforeverythin both=]
-
No gravey or jus!!!
This has made me so hungrey and im stuck in oz where they just dont have this kinda thing!!
-
Very nice mark 5/5 On the first day of christmas my true love gave to me a ..... well never mind this is better ! ha.
-
just realised its catering you do not a restaurant. Would of liked to have come down if you did have a restaurant though
-
i think he mean in your restaurant
Loading...
3:05
Part 4: Fondant Potatoesby colegllandrillo1,074 views- 2:36
Pheasant roastedby donowidiatmoko12,331 views
- 2:46
Chocolate Fondant: Mark Gilchrist, "Cooking to get your bird moist"by markgameforeverythin5,238 views
- 0:50
How to breast a Duck, Dove, Quail, Chucker, Partridge any game birdby huntingrefuge34,514 views
- 9:15
PHEASANTby CookSchoolScotland2,602 views
- 9:14
Mark Gilchrist butchering a deer, Part 1 of 3by markgameforeverythin39,099 views
- 7:39
The Chef's Kitchen-Roast Pheasant and Cotes du Rhone Winesby hypehits6,273 views
- 7:35
Mark Gilchrist makes gravad lax with troutby markgameforeverythin3,621 views
- 3:20
Marco's guide to game - Marco Pierre White cooking tip videoby KnorrRecipes5,485 views
- 4:19
Ariane Explains Duck Magret & Duck Leg Confitby foieduckie1,591 views
- 5:40
Breasting and cooking a pheasantby YGTFsurvival12,437 views
- 2:07
Gordon Ramsay - How to make fondant potatoesby lbotelhoestrela131,948 views
- 0:39
"Cooking to get your bird moist" with Mark Gilchrist, Game for Everythingby markgameforeverythin2,010 views
- 0:30
MAGRET OF DUCK - DINNERby lgueuleton717 views
- 7:14
Mark Gilchrist makes Sausagesby markgameforeverythin7,487 views
- 10:51
Food - Partridge And Alcohol - Part 2by CdnJackHunt639 views
- 4:23
Pheasant Breast with Creamy Wild Mushroom Sauce - Marco Pierre White recipe videoby KnorrRecipes9,546 views
- 4:09
Cuisine Italienne - Aubergines à la Parmesaneby ataaable32,323 views
- 2:49
Phesant salad with Mark Gilchristby markgameforeverythin967 views
its red legged
markgameforeverythin 1 year ago
I'm curious...Do you mind telling us how much you charge for a dish like this?
doomayam 2 years ago
it depends on where? catering or in a restaurant
?
markgameforeverythin 2 years ago