With the joy of present buying all year round and Christmas on the horizon, knowing how to get your shoot cup engraved is handy. A personalised shoot cup makes the…
The Field
How to dry your waders
Knowing how best to dry your waders is a very useful tip. Filling boots with newspaper and resting them against a warm radiator is surely the best way to dry…
Stalking red deer in the highlands
Stalking red deer in the highlands is a great joy. It takes you into incomparable surroundings. You can shoot a stag in Thetford Chase or Somerset or the Lake District…
Book an exciting Dove Shooting Holiday with The Field
The Field has partnered with David Denies, whose family of lodges has delivered Argentina’s many shooting treasures to sportsmen from around the world for over 30 years.
The best way to make wild fruit jam
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…
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…
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,…