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