This chorizo, pheasant and prawn paella shows how pheasant can make a great substitute for chicken. Its light gamey overtones work wonderfully with a huge variety of spices. So put…
The Field
Chocolate, chestnut and brandy mousse
This chocolate, chestnut and brandy mousse will give any supper party a decadent final flourish. You can make these up to a day in advance, leaving you time to entertain…
My favourite bit of kit: Mike Swan chooses his cable ties
The sporting crowd are a particular bunch, especially when it comes to kit. In a series of columns for The Field, we ask what is most indispensable in the field.…
How to buy a gundog: The Field’s top tips
Whether you want a pup or a fully trained dog, knowing how to buy a gundog is getting trickier with the demise of classified advertising. So what are your best…
November 2016
THE BIBLE OF FIELDSPORTS FOR 163 YEARS Shooting high pheasants – George Digweed’s top tips; hunting with a crack pack – the Belvoir cut the mustard; driven boar – all…
9 gundog training tips from The Field
Turning a dog from an unruly pup to the perfect peg dog requires much time and patience. There may be tears, strops and tantrums (both human and canine). But there…
How to shoot pheasants like George Digweed
Knowing how to shoot pheasants properly is a lesson every sportsman must learn. 26-time world champion George Digweed offers his words of wisdom. For more of George Digweed’s shooting top…
Pheasant, cabbage and cheese pierogi
These pheasant, cabbage and cheese pierogi are the perfect moreish morsels to pop in a pocket for the shoot elevenses. Make a big batch and enjoy a generous helping warm…
Cowpats and what they tell us
Cowpats offer comedy gold with a misplaced footstep and a valuable cost saving on artificial fertiliser. But they can also tell us about the land beneath, as Tim Field explains.…
Sarah Raven’s raised game pie
A raised game pie is hard to beat as an autumnal supper centrepiece. And it works well cold for a serve yourself buffet or a picnic. We recommend making two…