Venison, beetroot, orange and hazelnut and brussel salad

I was first introduced to the joys of venison and cooking venison whilst at Westminster Kingsway College, where I was taught by José. During my time at college, I was lucky enough to be able to work with some of the best products and ingredients the UK had to offer and the lecturers always made the effort to ensure we were exposed to as many different elements of the culinary world possible. I well remember the first time we witnessed a deer in fur b