Devilling means covering the meat with spices and flavours before cooking. This devilled pheasant recipe opts for ginger, curry powder and mustard powder
The Field
Pot roast pheasant recipe with fennel
Pot roast pheasant can be delicious. Fennel is not to everyone's taste, but it melts into a buttery stickiness when cooked in this recipe. Try it.
Pheasant Normandy recipe
The pheasant Normandy recipe is a classic. And if you have a bottle of Calvados in the house then don't think twice. Splash it in and set it alight for…
Trout and fennel fishcake recipe
The top 10 trout recipes. Country chef Prue Coats selects her top trout reipes for The Field.
October 2014
The Field brings the best of fieldsports and country life to you every month. The October issue is brimming with advice on driven partridge, slinky kit for lady guns, ratting…
Fly-fishing for golden dorado on the Amazon
He erupted from the river with sunset on his sides and tail, and the ferocity of an attack dog on a very short leash. For a moment I could not…
September 2014
The September 2014 issue of The Field
The Country Life Fair, 27 & 28 September 2014
This September head to Fulham Palace and find that country life has come to town
World Land Trust conservation debate in London: 2 September 2014
Take your chance to debate the impact of country sports on the countryside. The World Land Trust (WLT) will hold its second public meeting with conservationists including Chris Packham, Bill Oddie,…
The Field August 2014
The Field’s Great War – how the countryside did its bit; snorkel stalking – hunting bass with our top spearfishers; grouse over dogs – the eternal poetry of pointers, guns…