Pheasant Waldorf brioche buns Ingredients 45g mayonnaise 50g crème fraîche ½ lemon, zest and juice 1 stick celery, finely diced 50g apple, cored but not peeled, finely diced 40g toasted walnuts, roughly chopped 2 pheasant breasts, skinless and sinew free, poached or panfried and cut into small cubes To assemble…
This collection of shoot lunch recipes has been inspired by a lot of the shoot lunches I have cooked for – appealing particularly to a younger crowd or those who shoot a lot and therefore want to enjoy relatively light dishes. (If you’re looking for shoot lunches for warmer weather,…
Combining all the things that help make elevenses such a joy, these venison sausage pinwheels are a perfect sturdy treat to have out in the field. When choosing a cheese, Red Leicester or a strong cheddar will both work well but I am rather partial to Sparkenhoe Red Leicester, England’s…
Whose heart doesn’t sing on a cold day in the field when the elevenses are brought around. This game soup is nothing short of a miracle worker when the weather takes a turn for the worse. It’s the perfect way to use up partridge and pheasant bones and carcasses, so…
Traditional brown Windsor soup is given a twist. Decidedly old-fashioned you really need to be wearing tweed to consume it...
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…
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”…
These tasty morsels make a fantastic canapé, starter or elevenses and will surely please the fussiest gun or guest. SPICY CRISPY PHEASANT BALLS WITH TAHINI DIP Ingredients Makes 12 balls Tahini dip 2 tbsp tahini 2 tsp lemon juice 1 medium clove garlic, finely ground to a paste 1 tsp…
If you can’t bear another roast pheasant supper, it’s time to branch out. Game works fantastically with spice, so try Philippa Davis’ pheasant samosas. Serve as a starter to really impress your guests, or keep them as a snack to liven up the dull and dreary winter days. For more…
Sausage rolls are a guaranteed elevenses favourite, especially when the offering is still warm. And so much the better when the sausage meat is enriched with game, says Tom Godber-Ford Moore. Try his pheasant and tarragon sausage rolls. Sausage rolls are an unrivalled Field favourite. And whenever the opportunity arises…
