Tom Godber-Ford Moore’s partridge goujons with quince aioli are the biggest game street food crowd pleaser. Ideal for encouraging smalls or the uninitiated to try game for the first time.…
THE FIELD
Hedging your bets on hedgerows
Restoring the patchwork quilt may be a guilty government’s attempt to repair the landscape or it could have great benefits for farm businesses. Tim Field decides whether new trees and…
Pheasant scotch quails eggs
For a fail-safe crowd pleaser, you can’t go far wrong with scotch eggs. Tom Godber-Ford Moore’s pheasant scotch quails eggs are as delicious as the classics, just with an added…
February 2017
All out for a duck – the fairest fowl to flight on the foreshore; puppy love – the puppies that woo the opposite sex; spaghetti Western with hounds – hunting…
Hare, rabbit and cognac rillettes
Slowing cooking wild, lean meat such as hare and rabbit will get the best, tender results. Philippa Davis’ hare, rabbit and cognac rillettes make the ideal supper party starter, best…
My favourite bit of kit: Lindsay Waddell chooses his hoodie
Lindsay Waddell, recently retired headkeeper at Upper Teesdale Estate and former chair of the National Gamekeepers’ Organisation, chooses his favourite bit of kit. Extreme weather can call for all kinds…
The Field and Pol Roger’s Macnab attempt on Harris
The Macnab Challenge is the ultimate sporting test, as The Field and Pol Roger’s Macnab attempt team discovered when they set out to Harris to bag a salmon, a stag…
Venison bourguignon pie
January is the time for slow cooking. Ideal for warming the house on chilly evenings and reviving tough meat that has lasted this far into the season. Philippa Davis’ venison…
A day without the peg dog
The rise of commercial shooting and professional pickers-up has seen the decline of the peg dog. For David Tomlinson it is his spaniel, rather than his gun, that is essential…
Pheasant polpette in an agrodolce sauce
Game works marvellously with Mediterranean influences, as Tom Godber-Ford Moore proves with his pheasant polpette in an agrodolce sauce. Essentially a posh word for meatballs, this polpette will be a…