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

pheasant katsu

Pheasant katsu recipe Ingredients Sauce 50g tomato ketchup 1 tbsp Worcestershire sauce 1 tbsp soy sauce 1 tbsp mirin 1 tbsp English honey 5g ginger, grated Cabbage 300g green cabbage,…

partridge biryani

Partridge biryani recipe A perfect dish for using up freezer stash. Ingredients Partridge marinade 100ml plain yoghurt 75ml light game stock 1 clove of garlic, grated 10g ginger, grated ½…

cosmopolitan sorbet

There are several bartenders across the US who claim to have invented the Cosmopolitan in the 1970s or 1980s, from Cheryl Cook in Miami to Toby Cecchini in New York.…

venison sloppy joes

Thought to hail from the Midwest, sloppy joes are an all-American classic made with beef. My recipe gives them a British twist by using wild venison, which brings a rich,…

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…