Use Christmas as an opportunity to serve your guests game. Philippa Davis’ fillet of venison with sloe gin, anchovy sauce and warm roasted sprout, chestnut and pancetta salad is the…
Game
Partridge recipes. The 10 best partridge recipes.
From family suppers to festive spreads, the 10 best partridge recipes will see you through the season and beyond. Goujons are guaranteed to be popular with the smalls, warming salads…
Great British Game Week recipes
Great British Game Week is back. Now in its fifth year, BASC’s Taste of Game and the Countryside Alliance’s Game to Eat are joining forces once again, and this time…
The top 10 best pheasant recipes
The Field's top 10 best pheasant recipes will ensure your brace never bores on the plate
Salt-crust baked pheasant with truffle butter
Add a twist to your traditional Sunday Roast by putting game on the menu. Philippa Davis’ salt-crust baked pheasant with truffle butter is guaranteed to impress. For more inspiration on…
Pheasant, madeira and kale pie. For supper or shoot lunch
Philippa Davis’ pheasant, madeira and kale pie with cheddar and caraway pastry makes the perfect comfort food supper for when the temperatures drop. Rich and creamy, the cooking method ensures…
Pot roast partridge with figs, honey and balsamic
It’s September – and time to start enjoying plenty of game suppers. Philippa Davis’ pot roast partridge with figs, honey and balsamic is a clever way to keep the bird…
Brined roast grouse with warm chard and sheep’s cheese salad
The season has started so prepare to brine and dine. Philippa Davis’ brined roast grouse with warm chard and sheep’s cheese salad makes delicious use of your first brace. Brining…
Lebanese grilled venison koftas with tabbouleh salad
As the heatwave presses on, dining al fresco is the only way to feast. For an easy, game supper that works best on the BBQ, try Philippa Davis’ Lebanese grilled…
Dried fig, pigeon breast and smoked bacon skewers on toast
During the Golden Era of fieldsports, dinners wouldn’t end with a pudding or cheeseboard. Instead, a savoury course was brought out – to aid digestion and invigorate the diner’s palate…