The best Christmas canapé recipes are those that don’t require complicated preparation, equipment you can’t spell, let alone source, or artistic abilities beyond your ken. Leave that to the professionals. What every great Christmas drinks party needs is a host who takes heed of our best Christmas canapé recipes. (You…
I think of elevenses snacks for shooting as canapés’ slightly bigger, more boisterous cousin. Both need to look attractive, be packed full of flavour and must be easy to eat while standing up and with one hand, as the other is usually clutching a drink. Something fried and fatty, such…
Early in the season, roasting a pheasant is the perfect way to cook a young bird. (Find our perfect roast pheasant recipe here.) With your delicious roast pheasant supper you’re going to need a tempting gravy. Follow our recipe for the best gravy for pheasant and adjust the measurements until…
Whether you have an old bird or young, are looking for a traditional roast recipe or something a little more unusual, read on. With The Field‘s top 10 best grouse recipes you can’t go far wrong with your brace. Ten best grouse recipes There is something rather special about a…
Buttery cornbread with cheese and chives I was first introduced to cornbread when cooking for some American clients on a shoot in Wiltshire. At their request, I made a batch of cornbread for them to take out with their Elevenses. My first attempt apparently was “not bad for a Brit”…
The pheasant season has started and hopefully you will soon be cooking the birds, if you haven’t done so already. The Field’s recipe for the best pheasant stock is one every shooter should know about and if you are cooking the birds, then making stock is simple. It’s the perfect…
It’s October, when we search out dishes to warm and use the best of seasonal produce. So The Field brings you its 7 best autumn recipes, including favourite suppers for early season game, pumpkins and the best of the season’s bounty. We have a warming broth to put in a…
Nothing is more disappointing than dry pheasant, though it’s a trap even experienced game cooks can fall in to with late-season birds. Follow this guide to the best way to cook pheasant breasts and you will ensure a succulent, scrumptious supper every time. (Read more of The Field’s pheasant recipes…
This perfect roast pheasant recipe was developed after adding wine to the pan to keep the bird moist and experimenting with different ingredients
Pot-roast partridge with apples, crème fraîche, lardons and tarragon This pot-roast partridge recipe is good natured and leaves you time to get on with other things whilst it is cooking. Pot-roasting a whole partridge gives you a little more flexibility with timings as, on the bone, the meat doesn’t dry…
