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Field To Fork
Venison & Black Pudding Hotpot
One of the great stews of the world, the virtue of the Lancashire hotpot is in its simplicity. The origin of its name is often disputed, from a coo...
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Wood-Fired Woodpigeon
To many people, pigeons are just an urban pest cluttering up town and city centres, leaving only their droppings behind. If only they knew how good...
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Beer Can Partridge
Game to Eat have supplied us with an interesting take on the infamous ‘beer can chicken’ style of cooking usually reserved for the BBQ. Their twist...
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Parmesan Pheasant Breasts with Crispy Ham
Ingredients
4 pheasant breasts
Black pepper
4 – 6 fresh sage leaves, finely chopped,
100g grated Parmesan
8 slices prosciutto crudo or ai...
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Great British Game Week - Classic Game Pie
An all-time family favourite and a great way to use up a mix of birds in your freezer when you have numbers to feed. You can use any mixture of gam...
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Great British Game Week
Great British Game Week – (November 24th – 30th 2014)
Did you know that this week is officially Great British Game Week? Game dishes will be served...
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Sweet & Creamy Autumn Pheasant & Apple Casserole
Feeds 6 (or 8 when there are small children involved!)
Scrabbling around the deep freeze for inspiration, I found two slightly forlorn looking whol...
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Pheasant Salad Recipe
Have you still got lots of pheasant breasts crowding your freezer? Here is a recipe that’s perfect for a street party (just increase the quantities...
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Lemon Salmon Recipe
A deliciously simple take on salmon, this recipe feeds two.
Ingredients:
– 2 salmon fillets
– 2 lemons
– 2 tablespoons creme fraiche
– 3 teaspoons ...
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Partridge and Cranberry One-Pot
One-pot recipes let the flavours blend into a delicious medley, and best of all – they’re simple! This recipe feeds four people.
Ingredients
2 la...
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Confit of Pheasant (or Duck or Pigeon!)
Most of us have heard of a confit, but what exactly is it? The word ‘confit’ comes from the French verb confire, which simply means to preserve and...
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Magenta Pheasant Curry Recipe
This is a recipe I adapted from a chicken recipe found in the Times newspaper. The glorious magenta pink of the sauce looks stunning served with sa...