Pressed Terrine of Yorkshire Gammon with Quail Egg, Spiced Pineapple Pickle and Mustard Seed Dressing Makes one terrine: 10 slices 3 ham knuckles 350g-400g (12oz-14oz) each, pre-soaked for 12 hours…
4 x 115g (41⁄4oz) lamb loins from the saddle 2 tsp Pommery mustard 2 sprigs lavender leaves, roughly chopped 2 x goat’s cheeses (or any fresh, soft variety) each weighing…
A perfect recipe for spring stalkers. Roe liver makes a starter or main course for meat eaters
Sometimes the old ways are the best. This is a great way to enjoy piggy odds and ends, which will keep as long as you can resist eating it. Simple…
Roast turkey, roast grouse, roast pheasant, roast partridge and roe deer tenderloin. One for all and all for one in The Field's Christmas Royal Roast
Warming venison recipes are perfect for dark nights. These spicy cajun venison steaks take no cooking, it's all in the marinade.
A pot-roast is great comfort food and an easy way to feed family and friends as well as making a perfect shoot lunch.
Onglet is a classic french cut for steak, here's how to cook it
The classic cut for "steak frites" this steak recipe is quick and delicious
A cheap cut of beef from under the blade bone this fine mild meat makes a great steak with this unusual recipe