The Field is a monthly glossy dedicated to those brave souls who shoot, fish and hunt way beyond the call of duty. Since 1853, its staff has selflessly brought its readers the cream of rural life, be it pheasant shooting, dry-fly fishing or the distinct merits of Cheval Blanc. If you love fieldsports, errant terriers and very foxy friends at hunt balls, The Field is for you.

Partridge fideuà

Try something different with your brace by giving a Valencian dish a game twist. Philippa Davis’ partridge fideuà is perfect for a nourishing winter feast. Partridge is a super bird…

Tom Hill

The first of three life-size racehorse and jockey sculptures by Tom Hill is made entirely from used racing plates to raise money for the Injured Jockeys Fund, as Janet Menzies…

Pheasant chilli with black beans and chocolate

Bleak January evenings call for chilli. Philippa Davis’ pheasant chilli with black beans and chocolate is rich and satisfying, and easy to make for a weekday supper. Start clearing the…

Venison meatballs with ginger, coconut and spinach

Venison works wonderfully with fragrant spices, says Philippa Davis. Try these venison meatballs with ginger, coconut and spinach for a spicy, weekday supper. You can’t beat venison with a side…

Clare Mills

When Clare Mills found one new love, she didn’t realise it would lead to another. Now this member of Britain’s muzzle-loading team has co-founded Anglian Muzzle Loaders. For more sporting…

The best way to cook pheasant breasts

The best way to cook pheasant breasts sometimes appears to be a closely guarded secret. It isn’t, one just requires the little know-how below. So whether you use this advice…

Water meadow management

Finding a functioning water meadow in England is rare these days, but good water meadow management is a bonus for waders and grazers, says Tim Field. For more on farming,…

Warm partridge salad with pear, brandy and walnuts in parmesan bowls

Add a game twist to your festive table with Philippa Davis’ warm partridge salad with pear, brandy and walnuts in parmesan bowls. This impressive starter is laced with spirit and…