The Field

Bass ceviche.

  • March 14, 2016

Bass ceviche is a fresh, clean and zesty dish perfect for spring supper parties. Ceviche is a way of preparing fish using chilli and citrus, used in Latin America. Try…

Warm pigeon salad with bitter leaves

  • March 13, 2016

Warm pigeon salad with bitter leaves is a fantastic supper at any time of year. It is light enough for the summer months but the warm pigeon breasts add heartiness…

Summers Place Auctions

  • March 12, 2016

Summers Place Auctions are to sell The Barker Collection of fine taxidermy on Tuesday 5th April 2016. The collection includes about 80 lots by some of the best Victorian taxidermists.…

Devilled pigeon

  • March 10, 2016

Devilled pigeon is a great way to give the grey grouse a kick. Skewer this to make a delicious dinner party canapé on a bed of salad leaves, or serve…

Wild rabbit, almond and saffron pastilla

  • March 10, 2016

This wild rabbit, almond and saffron pastilla recipe gives rabbit an unexpected Moroccan twist. Try something a little different with your game with this recipe. For another light starter for…

Pigeon with carrots and caraway

  • March 6, 2016

Pigeon with carrots and caraway is a delightfully simple dish and makes a perfect light supper as the evenings are getting warmer. The dish showcases just three ingredients, carrots, caraway…

Potted pigeon

  • March 4, 2016

Potted pigeon is as delicious as it is versatile. A great way to use up the birds lurking in the freezer, it is undoubtedly best served on toast with a…

The Field March 2016

  • February 18, 2016

Save Britain’s Jack Russells – the fight to keep them mutts; falling, with grace – hunting’s spectacular tumbles; what birds really see – avian quarry’s ultraviolet vision; PIGEON SPECIAL –…

Brightwells

  • March 3, 2016

Brightwells are to incorporate an end-of-season sale of hunters and hunt horses as part of their popular Malvern Sport & Riding Horse Sale. Don’t miss your chance to present and…