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 classed as satisfactory. But what are the signs of an unhealthy river and how do we diagnose the problems? My…
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 chopped 2 tbsp dried oregano 2 tbsp smoked paprika 1 heaped tbsp dark-brown sugar 2 tbsp Dijon mustard 2 tbsp…
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 photographs, fishing rods and reminders of great days in the field. There’s a giant board filled with game cards; an…
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 to make but the results are utterly decadent. If by some terrible miscalculation (or overindulgence) I have run out of…
When you have Christmas visitors a hamper is ideal. You can dip into their depths for a treat or use them to take the strain out of having guests. Luxury hampers suit both cheese and wine buffs as well as those with a sweet tooth. Stuck for gifts? Take a…
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 2 tbsp rapeseed oil 1.5kg venison shanks or 800g stewing venison 1 red onion, peeled and finely diced 1 large…
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, may inadvertently initiate a spirited discourse between guns and beaters alike asking what cartridges should be used and when. To…
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 recipe is one to know about when you need to cook partridge legs later on in the season. The meat…
Apple and gin sorbet Ingredients 2 or 3 limes, zest and juice 100g (approx) caster sugar 100ml water 750ml apple juice 150ml chilled gin, Method Add the zest of 2 limes, 100g of caster sugar and the water to a small saucepan. Place on a medium heat and, stirring often,…
The Christmas shopping panic can cease. Ditch the stress this festive season with our pick of sporting presents for the sporting man. The Field’s Christmas Gift Guide For The Sporting Man RUDHAM NEHRU GILET FARLOWS A versatile addition to any wardrobe, in the field or in town. ♦ Price £400…
