Food and Drink

The Field has always prided itself on encompassing all of country life within its pages. We are dedicated to bringing the quirky richness of muddy-booted rural life to our readers, with wild food and the best recipes for country kitchens.

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Cakes | Canapés | Elevenses  | Picnic |  Fish | Grouse |  Pheasant | Pigeon | Partridge |  Soup | Salad | Shoot lunches | Puddings | Venison

Partridge parmesan

Partridge parmesan Ingredients Partridge 2 tbsp plain flour 1 egg, lightly beaten 50g panko breadcrumbs 20g grated parmesan 4 partridge breasts, skin off, sinew removed and butterflied out flat Oil…

venison salad with anchovy

Recipe for venison, fennel and anchovy salad Ingredients 200g venison fillet 1 tsp caraway seeds, roughly crushed 1 fennel bulb, trimmed and finely sliced 2 tbsp parsley, roughly chopped 1…

Cranachan ice cream

Recipe for No-churn Cranachan ice cream Ingredients 700g raspberries 4 tbsp granulated sugar 150g rolled oats 25g salted butter 3 tbsp runny or gently melted heather honey 397g tin sweetened…

barbecuing game

Knowing how to barbecue game is an essential skill for those of us who shoot (because we should all eat what we shoot). (Find Philippa’s favourite barbecue recipes here.) How…

Summer venison salad

The top 7 best summer game recipes bring together The Field’s favourite seasonal suppers. If you think that game can only be enjoyed on a cold winter’s night by the…