News
Field To ForkPartridge, Haggis, Neeps and Tatties
This elevated take on the traditional haggis, neeps & tatties includes succulent roasted partridge with a sticky honey glaze, delicate glazed b...
Field To ForkEnd of Season Feast: Golden Pheasant Curry
As the shooting season winds down, there’s no better way to celebrate a successful season than by turning your last few birds into a dish that’s bo...
Field To ForkDuck Cottage Pie (Parmentier de Canard)
A hearty twist on the classic British cottage pie, this Duck Cottage Pie brings the rich, gamey flavour of confit duck together with creamy mashed ...
Field To ForkVenison/Game Wellington Bites
These golden puffpastry parcels are packed with rich, juicy venison (or your favourite game), earthy mushrooms, aromatic herbs, and a hint of musta...
Field To ForkVenison Haunch Roast with Red Wine & Juniper Sauce
There’s something undeniably special about serving venison, rich, tender, and full of earthy flavour, it’s the perfect centrepiece for a festive ga...
Field To ForkHighland Pheasant with Apples
A Hearty, No-Nonsense Game Dish for the Sporting Gentleman
If you enjoy a day on the peg or simply appreciate proper field-to-fork cooking, this Hi...
Field To ForkRoasted Game Bird Pie – A Hearty Feast for the Countryside Kitchen
If you’re looking for a dish that embodies rustic charm, hearty flavours, and the satisfaction of proper country cooking, this Roasted Game Bird Pi...
Field To ForkHow to Pluck a Pheasant: Step-by-Step Guide for Beginners
To Hang or Not to Hang?
Hanging pheasant used to be essential for tenderising and flavour, especially with older cock birds. Today, with better ref...
Field To ForkHow to Breast a Pheasant
Breasting a pheasant is quick, clean, and easy to learn – let us show you how.
With the rising popularity of shoots, pheasant is usually in plentif...
Field To ForkPan-fried grouse with roasted sweet potatoes, pancetta and sticky sherry-soy sauce
Pan-fried grouse with roasted sweet potatoes, pancetta and sticky sherry-soy sauce. Serves 2-3.
Field To ForkBreast of pheasant with red wine sauce
We’ve teamed up with Talking Game magazine to bring you this fantastic recipe courtesy of Mount St John Sporting.
Breast of pheasant with parsnip p...
Field To ForkMini three bird roast recipe - Duck, pheasant & woodpigeon
We’ve teamed up with Talking Game magazine to bring you this fantastic recipe from veteran game chef Jose L. Souto.
A few years ago I was asked t...