This venison carpaccio, candied pecans and clementine salad will make a fantastically festive starter. With its bright colours and fragrant spices, it is essentially Christmas on a plate. Follow Philippa…
The Field
Meat boxes: from pasture to post – at a click
Buying top-quality meat has never been easier. Meat boxes offer ethical choices, a huge variety of high-quality cuts and convenience, as Hattie Ellis discovers. Excellent meat is needed in every…
Hunting in Ireland: touring three Irish packs
Hunting in Ireland is not for the faint hearted, with imposing walls, deep drains and double-banks. Will Cursham takes a tour of three Irish packs, and returns with great tales…
December issue
The magnum 204-page Christmas bumper edition
Christmas puddings: pudding on the Ritz
With Stir Up Sunday this weekend, country cooks are reaching for their wooden spoons to stir the pud and make a wish. But, as Hattie Ellis discovers, Christmas puddings have…
How to get a bargain at auction
Buying at auction can allow you to buy your heart’s desire at a fraction of the shop price, but costly disasters still need to be avoided. Roger Field offers his…
The Bergara B14 Sporter
You may not be familiar with the Bergara brand. The Bergara B14 Sporter is the new kid on the block and, as Dominic Griffith contends, one to watch. For more…
Tom’s Pies’ venison pie recipe
Handmade in Devon, the venison pies from Tom’s Pies’ fly off the shelves in winter. And now you can recreate it at home. Try Tom’s Pies’ venison pie recipe. For…
Anna Burges-Lumsden’s rabbit, pheasant and bacon pie
Defrost those summer bunnies and put them with this season’s bag in Anna Burges-Lumsden’s rabbit, pheasant and bacon pie. The former deputy Food Editor at Delicious shares how to make…
Chorizo, pheasant and prawn paella
This chorizo, pheasant and prawn paella shows how pheasant can make a great substitute for chicken. Its light gamey overtones work wonderfully with a huge variety of spices. So put…