By Apley Farm Shop, 03 November 2017, 15:51PM
Lord Hamilton inherited the 8000 acre Apley Estate in 2006 & after 10 years of trying pheasant cooked in dozens of ways, he found a new, tasty way to enjoy this game bird. Lady Hamilton has since spent 2 yrs testing & researching, until the launch in October.
Lady Hamilton explained “We had a golden ticket moment in 2016 when a London food shop expressed interest in the product putting us in the wonderful position of having identified the market & an outlet before we’d even fully developed the product.”
As the product carried very low food miles, its provenance is short & clear. The pheasants are reared on the Apley Estate by Apley’s gamekeepers then plucked & breasted out in Apley’s own game larder. The pheasant breasts (with skin on) are cured, hot smoked then cooked sous-vide at a local smokery in Worcestershire. They’re then sold as unsliced individual breasts, but multi-packs are also available on request.
It hardly tastes like pheasant cooked in other ways & has a subtle taste of the beechwood in which its smoked. It’s very moist & succulent, full of flavour. It’s ready to eat, cold or warmed.
It’s currently sold through Apley Farm Shop which opened in 2011, www.ApleyOnline.com which was launched in 2016 & in local restaurants. Plans to sell it wholesale & more widely are in place.
“It’s all part of our wider remit to diversify the estate, to ensure its future viability.“ added Lord Hamilton.
It’s particularly good as a canape, snack, hors d’oeuvre, in picnics, salads or lunch boxes. Try it with Pinot Noir or Reisling. To fill a Smoked Pheasant hamper, add a chunk of Apley’s own cheese & some of Lady Hamilton’s own range of chutneys or horseradish sauce.