Pressed Terrine of Yorkshire Gammon with Quail Egg, Spiced Pineapple Pickle and Mustard Seed Dressing Makes one terrine: 10 slices 3 ham knuckles 350g-400g (12oz-14oz) each, pre-soaked for 12 hours…
Meat
Recipe: Roast loin of lamb with asparagus, goat’s cheese and lavender vinaigrette
4 x 115g (41⁄4oz) lamb loins from the saddle 2 tsp Pommery mustard 2 sprigs lavender leaves, roughly chopped 2 x goat’s cheeses (or any fresh, soft variety) each weighing…
Recipe: Seared roasted Roe liver
A perfect recipe for spring stalkers. Roe liver makes a starter or main course for meat eaters
Recipe: Pork rillettes
Sometimes the old ways are the best. This is a great way to enjoy piggy odds and ends, which will keep as long as you can resist eating it. Simple…
Christmas cooking: The Royal Roast
Roast turkey, roast grouse, roast pheasant, roast partridge and roe deer tenderloin. One for all and all for one in The Field's Christmas Royal Roast
Cajun-style Marinated Venison Steaks
Warming venison recipes are perfect for dark nights. These spicy cajun venison steaks take no cooking, it's all in the marinade.
Beef Pot-Roast with Red Wine Gravy
A pot-roast is great comfort food and an easy way to feed family and friends as well as making a perfect shoot lunch.
Onglet
Onglet is a classic french cut for steak, here's how to cook it
Bavette steak with caramelised shallots
The classic cut for "steak frites" this steak recipe is quick and delicious
Perfect Uncle Steak
A cheap cut of beef from under the blade bone this fine mild meat makes a great steak with this unusual recipe