The breathtakingly beautiful village of Bosdarros in the foothills of the Pyrenees is the home to Daniel Mazerolles and his family, all of whom work together in the family business. The Venison is reared (wild venison is much tougher than the farmed version, for obvious reasons) by a neighbour of Daniel and the vegetables are grown in the family kitchen garden, next to the back door of their farmhouse. This is French country cooking at its most authentic and traditional. The meat is firstly marinated for 2/3 days,