Wild fruit jam making is the only thing to think about on your weekend walks at this time of year. The hedgerows are abundant with wild fruit, so there is…
THE FIELD
CLA cancels the Game Fair
The CLA Game Fair is no more. A statement released today by the CLA has announced that the planned event at Ragley Hall in 2016 has been cancelled. The show…
Spatchcocked pheasant with lemon and herbs
Spatchcocked pheasant with lemon and herbs is a great idea when the thought of standard roast pheasant doesn’t appeal. It is quick and easily cooked on an outdoor fire, barbecue…
Butterflied leg of deer with tahini sauce
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…
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…