Food

Game Season: Venison

Bryn Williams from Odette's in Primrose Hill, North London, shows us a wonderful way of serving loin of venison, simply pan-fried, plus a pie from off-cuts, with cavalo nero, celeriac, pancetta and a slice of pear. 

In the first of a new series suggesting ideal ways to prepare delicious game, this festive little bird is roasted to perfection

×

In the second episode of our seasonal guide to game, try this scrumptious little bird with wild mushrooms on toast

×