Dear Freddie, I am delighted to hear you have an invitation to a rough day just before Christmas.Some of my happiest shooting memories have been of rough days over dogs…
THE FIELD
How healthy is your river?
Whether anglers or simply Field-loving folk, we’re all aware that the rivers of the UK are in a state that ranges from poor to dire and that barely any are…
Slow-cooked venison in barbecue sauce with winter coleslaw
Slow-cooked venison in barbecue sauce with winter coleslaw Ingredients 4 tbsp olive oil 1.6kg bone-in venison haunch 2 large red onions, peeled and sliced 4 bay leaves 20g coriander, roughly…
The Field interview: Phil Spencer
Perhaps it’s unsurprising that we start in the boot room: if anyone knows what your home says about you, it’s Phil Spencer. And this one is a peach, crammed with…
Cranberry and sloe gin chocolate truffles
Cranberry and sloe gin chocolate truffles These truffles are one of my favourite festive treats, not just as a gift to give but also for myself. They are surprisingly simple…
Chamberlain vintage side-by-side
This test gun is not our usual fare, being an intriguing Edwin Chamberlain back-action, seven-pin sidelock ejector side-by-side made circa 1900 (somewhere between 1896 and 1904 from the proof marks).…
December 2025
It’s that time of year again: when The Field’s famous Christmas number wings its way to homes across the land, heralding the countdown to yuletide celebrations. It’s packed with festive sport,…
Venison shank ragu with tomatoes and rosemary
Venison-shank ragu with tomatoes and rosemary With fresh, sweet tomatoes, fragrant rosemary and a generous amount of red wine, this venison ragu makes a truly delightful feast. Serves 4. Ingredients…
The right load
The right load In preparing for a day in the field, the age-old question of what cartridge to use will invariably arise. An inquisitive new shot, unsure of their choices,…
Confit partridge legs with celeriac purée
As the season proceeds partridge leg meat can become tough. Confit is the perfect solution as slow cooking in fat makes the meat tender and intensify in flavour. This useful…