At a time when the main food source was derived from anything that swam, ran or flew, the art of carving and how to carve meat was elevated to become…
THE FIELD
Best shoot lunch. Is yours up to scratch?
The best shoot lunch can be hearty or meagre, on the hill or in the hut, stewed in port or fizzing with the best champagne. It all depends what fits…
Traditional British Puds
Even Agatha Christie’s most diehard fans would not claim that the title tale of the short-story collection she published in 1960 is her finest mystery. The Adventure of the Christmas…
Venison casserole with prunes, armagnac and crispy chestnuts
Recipe for venison casserole with prunes, armagnac and crispy chestnuts Ingredients 4 tbsp olive oil 300g shallots, peeled and sliced in half 8 whole medium garlic cloves, peeled 4 sticks…
Roast partridge with clementine, winter spice and sherry gravy
Roast partridge with clementine, winter spice and sherry gravy This recipe serves 2 Ingredients 2 whole oven ready partridges 4 tbsp rapeseed oil 80g cooking chorizo, cut into 1cm cubes…
Where to buy the best Christmas turkeys
Pick out the best Christmas turkey and you’ll be making your festive feast one to remember. Choose from The Field’s pick of the best Christmas turkeys. And have it delivered…
Recipes for slow-cooking game: pheasant, venison, partridge, lamb
Slow-cooking offers many advantages to the time-pressed cook and much of the game and venison we enjoy is perfect for a leisurely simmer in the oven over a few hours.…
The best Welsh shoots: some of the most challenging game shooting in the UK
With its rugged hills and steep-sided valleys, Wales offers some of the finest and most challenging game shooting in the UK. The Welsh countryside has been shaped over the centuries…
The Irish terrier: a dog designed by a dog
The Irish terrier has been described many ways historically: the farmer’s friend, the poor man’s sentinel and the gentleman’s favourite. In Ireland he’s often known as the ‘red devil’, so…
Tarragon pheasant, mushroom and leek cobbler with yoghurt and cheese scones
Tarragon pheasant, mushroom and leek cobbler with yoghurt and cheese scones Ingredients 4 tbsp olive oil 4 tbsp salted butter 8 skinless pheasant breasts, cut into bite-sized chunks 4 medium…