the product whilst still enhancing the flavour. Next was the meat itself. “We decided to only hang our birds for three or four days to stop them developing too much of a bitter ‘gamey’ flavour which some find off-putting. Then we recognised that if we minced the pheasant breasttwice it would become almost pate-like in its constituency which gave a really nice texture to both the burgers and sausages.” The fine details were paramount, and after developing his core products he looked to other ingredients to add that little bit extra. “Pheasant is
traditionally eaten with marmalade, and is
complimented well by chilli, so I thought that could add something”. The results are fascinating. Both the
burgers and sausages are full of that wonderfully deep flavour you would expect from pheasant, while the subtle hint of chocolate gives an extra ‘wow’ factor that pleases the palate. Then there are the variations, with burgers available with added chilli, garlic or onion, and sausages with either chilli or marmalade. These additions provide an extra dimension to the flavour, not overpowering the beautiful taste and texture of the pheasant. True to his mission statement Alan has also made
easy-to-cook products, with the burgers only requiring two or three minutes either side in a frying pan or under a grill to be served at their best.
When asked about the flavour and quality of his products, Alan was unequivocal in his response. “The easiest thing to compare pheasant to is chicken, but in terms of taste, there is no comparison. Pheasant has a much more depth of flavour, it does not need
“At first, some people don’t like the idea of eating pheasant. But then they try it and you see their reaction. Most come back to buy again and again.”
mountains of added extras. For instance, how many chicken burgers do you see without a peppery breadcrumb coating? Not many. That is because the bread- crumbs provide the flavour, without them the product would be bland. These pheasant burgers do not need anything additional, they will leave you wanting more.”
As well as finding the products in local pubs and restaurants, Alan and his team are also regular visitors to South Molton Farmers Market on a Thursday and Brook Street, Bampton, every Saturday. It is here he gets to gauge the public response to his wares:
“At first, some people don’t like the idea of eating pheasant. But then they try it and you see their reaction. Most come back to buy again and again.” With recommendations by Gourmet Britain and a mail order scheme available, the reaction is beginning to gather pace. Bampton Game is now expanding into venison due to the volume of requests received, and the same local, gourmet ethos will be upheld “When people buy our produce, their next question is usually ‘do we sell venison?’. It is another wonderful, under-used meat, and I feel we can offer a tasty, simple solution.We
would like to share our products with everyone and ultimately change the way people view pheasant meat, and in time, venison. They are a huge part of Devon culture, and taste fantastic.”
It is easy to see why Bampton Game is making a name for itself. The produce is healthy, simple to cook and above all, it tastes phenomenal. The sales pitch is an inspiring one. If you haven’t tried pheasant before, then now is the time. The traditional dilemmas of overcooking, dryness and hefty preparation have been stripped away, leaving fine food in its simplest form. Satisfaction, guaranteed. F
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