Whether you have an old bird or young, are looking for a traditional roast recipe or something a little more unusual, read on. With The Field‘s top 10 best grouse…
Recipes
Elevenses for a busy shoot day
Buttery cornbread with cheese and chives I was first introduced to cornbread when cooking for some American clients on a shoot in Wiltshire. At their request, I made a batch…
The very best pheasant stock and soup recipe
The pheasant season has started and hopefully you will soon be cooking the birds, if you haven’t done so already. The Field’s recipe for the best pheasant stock is one…
Perfect roast pheasant recipe, with white wine and Charlotte potatoes
This perfect roast pheasant recipe was developed after adding wine to the pan to keep the bird moist and experimenting with different ingredients
Pot-roast partridge recipes and more for the autumn
Pot-roast partridge with apples, crème fraîche, lardons and tarragon This pot-roast partridge recipe is good natured and leaves you time to get on with other things whilst it is cooking.…
Partridge recipes. The 10 best partridge recipes.
It’s that time of the year again. So we bring you our 10 best partridge recipes, which will see you through the upcoming season and beyond. There’s a recipe for…
Traditional roast grouse recipe
Everyone who goes out in the field should have a traditional roast grouse recipe in their repertoire and The Field’s is a perennial favourite. So if you’ve achieved your first…
Recipe for pumpkin, venison and bean chilli
Pumpkin is not just for pies. The autumn favourite is versatile, as shown in this recipe for pumpkin, venison and bean chilli. (Read more of The Field’s autumnal recipes here.)…
Three delicious grouse recipes to try this year
I am always excited about welcoming grouse into the kitchen. Its small, plump, perfect little body, the rich, dark, dense meat and its utterly unique wild herbaceous aroma sets my…
A recipe for simnel cake
Simnel cake is simply delicious. Furthermore, what could be cleverer than a fruit cake with not just one but two layers of marzipan, one baked in the middle of the…