Recipes

We love our food at The Field and so we bring you the very best of recipes to enjoy. Whether you’re cooking game, fish, looking for inspiration for a starter, a shoot lunch or a delicious pudding, you’ll find something wonderful.

Our recipes are tried and tested by our cooks and suitable for all levels of skill. Click below for inspiration and instructions.

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Cakes | Canapés | Elevenses  | Picnic |  Fish | Grouse |  Pheasant | Pigeon | Partridge |  Soup | Salad | Shoot lunches | Puddings | Venison

Venison pasanda is a useful way to use up your freezer stash. Venison pasanda recipe Venison marinade 80g plain yoghurt 2 tsp dried cumin 1 tsp ground coriander ½ tsp…

Coronation pheasant vol au vents

With their light, crispy layers of buttery pastry, vol-au-vents are best eaten in the great outdoors. You can start from scratch with the cases but no one will judge you…

Originating from the coastal regions of France and England, chowder is now a staple on most traditional menus across New England. My recipe is made with a flavourful partridge stock,…

spicy pheasant taquitos

This Mexican-inspired dish of fried flour tortillas stuffed with cooked pheasant, cheese, herbs and spice can be prepped in advance and cooked just before serving. Serves 8. (See our other…

Hungarian style savoury pancakes with pheasant

These meaty, savoury pancakes are perfect if you are craving comfort food on a cold, dark, wintry day. Serves 2. Ingredients Pancakes 100g plain flour 1 free-range egg 250ml whole…

crispy pretzel partridge

Nearly impossible to say after a glass or two but always utterly delicious to eat, this crispy pretzel parmesan partridge served with a buttery sweet and tangy sauce makes for…