The Game Chef's Ultimate Pheasant Burgers
Loyton game isn’t just for elevenses. Tom Godber-Ford Moore aka “The Game Chef” and chef to Loyton’s Edgcott, Challacombe and Combe Sydenham shoots, is taking our pheasant out on the road, kicking off the summer show season this weekend at Badminton Horse Trials. If you’re not lucky enough to get one of his pheasant burgers there, try his recipe below…
'As you may be aware, raising awareness to the delights of game meat has always been high on my agenda, and one of the main ways I do this is setting up shop at some of the larger countryside festivals throughout the summer.
Badminton Horse Trials marks the beginning of the show calendar, and for the past few weeks we have been busy turning the game from our Loyton shoots into the countryside’s finest street food. The Game Chef prep kitchen at Edgcott turns into a production line of Ultimate Pheasant Burgers, Game Rillettes, Salamis and of course the famous Pheasant Goujons. So much so in fact, that we came to the rather ghastly calculation that we knocked out around 18000 Pheasant Goujons last week, with another 80000 to go before the end of summer!
The great news is that the game street food is proving more and more popular each year, with plenty of returning customers asking for their “pheasant goujon fix”. The way I see it, the more we can popularise this marvellous meat, the more sustainable our beloved sport becomes. With the BBQ season pretty much upon us, and should you find yourself with a few pheasants left in the freezer, do have a go at these burgers - they are not called “ultimate” for nothing! Failing that, rest assured you will find them on the elevenses menu in the coming season!'
6 Pheasant breasts, coarsely minced in a food processor
400g plain sausage meat
1 red onion, finely chopped
1 tbsp. fennel seeds
1tbsp cumin seeds
1tbsp coriander seeds
2 cloves garlic, finely chopped
4 tbsp. Worcestershire sauce
1tsp smoked paprika
1tbsp korma curry powder
1 tsp chilli flakes
1 handful flat leaf parsley, roughly chopped
Olive oil, salt and pepper
-Roughly grind the seeds together in a pestle and mortar.
- Sauté the onion and seeds in a little olive oil and a generous pinch of salt and pepper on a medium heat
until well softened.
- Add the garlic, then 30 seconds later add the Worcestershire sauce, sugar, smoked paprika, curry
powder and chilli flakes, cook for another 2 minutes. Remove from the heat and allow to cool.
- Thoroughly mix all the ingredients together, along with another generous pinch of salt and pepper.
- Form into four large patties.
- Cook on a medium heat for about five minutes each side until cooked through.
Serve in a decent ciabatta/focaccia bun with a good spicy tomato and herb chutney, mayo, avocado and salad.
Recipe ©️ Tom Godber-Ford Moore / @thegamechef