The Field

Hedgerows

Restoring the patchwork quilt may be a guilty government’s attempt to repair the landscape or it could have great benefits for farm businesses. Tim Field decides whether new trees and…

Pheasant scotch quails eggs

For a fail-safe crowd pleaser, you can’t go far wrong with scotch eggs. Tom Godber-Ford Moore’s pheasant scotch quails eggs are as delicious as the classics, just with an added…

Game soup

Elevenses is vital to keeping guns’ spirits high in the field, particularly when the weather turns inclement. Tom Godber-Ford Moore has catered almost 3,000 shoot days and knows a thing…

Hare, rabbit and cognac rillettes

Slowing cooking wild, lean meat such as hare and rabbit will get the best, tender results. Philippa Davis’ hare, rabbit and cognac rillettes make the ideal supper party starter, best…

Venison bourguignon pie

January is the time for slow cooking. Ideal for warming the house on chilly evenings and reviving tough meat that has lasted this far into the season. Philippa Davis’ venison…

Peg dog

The rise of commercial shooting and professional pickers-up has seen the decline of the peg dog. For David Tomlinson it is his spaniel, rather than his gun, that is essential…

7 best game recipes

Game works marvellously with Mediterranean influences, as Tom Godber-Ford Moore proves with his pheasant polpette in an agrodolce sauce. Essentially a posh word for meatballs, this polpette will be a…

Special weapons

You may think that the likes of gas-expelling fountain pens are reserved for James Bond film sets, but producing special weapons was serious business from 1940, as Mark Murray-Flutter reveals.…