A butterflied leg of deer, or lamb, is an impressive and super simple thing to cook on the barbecue. Serve the butterflied leg of deer with tahini sauce and incorporate…
THE FIELD
Partridge stuffed with ginger, fennel and coriander
Partridge stuffed with ginger, fennel and coriander is a winning combination. A deboned, stuffed and rolled bird is a brilliant way to serve game birds. For more inspiration on what…
October 2015
Classic wild partridges – how top guns cope with coveys; once more into the breeks – the best shooting-party clothes, by day and night; hunting in Dorsetshire – the county…
Sporting streakers: in the buff on the pitch
Sporting events and streakers. Streakers are not as rare as you might think.
Partridge stuffed with aubergine, basil and pine nuts
Partridge stuffed with aubergine, basil and pine nuts adds an Italian spin to this stuffed game dish. Besides stuffing your partridge, there are many other great ways to cook it,…
Roast partridge stuffed with spinach and feta
Roast partridge stuffed with spinach, grapes and feta enjoys a hefty nod to Greek cuisine. Stuffing a bird is a great way to incorporate more unusual flavours in to game.…
How to forage for mushrooms
Knowing how to forage for mushrooms is very important if you want to use them in your supper. The thought of collecting these earth-scented delights in a misty forest holds…
Butterflied leg of venison
Butterflied leg of venison with tahini sauce is fantastic for larger gatherings. Make sure, once you have butterflied the leg, that each piece is of approximately the same thickness in…
How to make rose petal jam
Rose petal jam is a quintessentially British taste. There is nothing quite as classic, refined and fragrant as the British rose. Roses have been used in the culinary arts for…
Pigeon kebabs with hare and rosemary
Pigeon kebabs with hare and rosemary work fabulously on a summer BBQ. Pigeon, dubbed as ‘squab’ in many restaurants is an often underrated bird. However, its rich, dark meat and…