Roast venison chop with celeriac puree and parsnip chips

Method

1. For the celeriac purée: put the celeriac in a saucepan, cover with water, add a pinch of salt and cook until very soft.

2. Remove from the heat, drain well and add the cream. Purée in a blender, adding the knob of butter, the mace and salt and freshly ground black pepper to taste. Set aside and keep warm.

3. For the parsnip chips: Bring a saucepan of salted water to the boil. Add the chopped parsnips and boil until just tender. Remove from the heat and drain well.

4. Shallow fry the parsnips in vegetable oil, which has been taken to 160C on a thermometer, but do not let them colour. Remove the chips from the pan, drain on kitchen paper and set aside until ready to serve.

5. Preheat the oven to 200C/gas 6.

6. Heat a frying pan until it is hot, then add a splash of oil, followed by a knob of butter. Sear the venison until it is well-browned on all sides.

7. Season the venison on one side with salt and freshly ground black pepper and the curry powder.

8. Layer a roasting tray with the sliced onions. Put the venison on top of the onions, seasoned side up. Pour over the fat from the pan. Roast for about 15-20 minutes, depending on the size of the venison rack. Remove from the oven and allow to rest for 3 minutes. While the meat is in the oven, prepare the jus.

9. For the jus: Deglaze the frying pan used for sealing the veal by placing it over the heat with a little red wine. Let the wine bubble and reduce while you scrape any tasty bits from the bottom of the pan. Add the chicken stock, shallots and butter and cook for 1-2 minutes until the shallots are tender and the sauce is slightly reduced. Stir in the quince jelly.

10. Just before serving, heat some oil in a frying pan and re-fry the blanched parsnip chips until they are nicely coloured, then remove them from the pan and drain well on kitchen paper.

11. To serve, cut the venison into cutlets or chops, accompany with the celeriac purée and parsnip chips, and pour over the jus. Serve quince jelly separately.

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Ingredients

2 racks French-trimmed Venison
vegetable oil, for frying
knob of Butter, for frying
1 large pinch curry powder
3 large Onions, sliced
quince jelly, to serve

For the celeriac puree

1/2 bulb celeriac, peeled and chopped
300ml whipping cream
1 large knob of Butter
1 pinch mace

For the parsnip chips

2 Parsnips, peeled and cut into fine chips
vegetable oil, for frying

For the jus

60ml Red wine
1 shallot, finely diced
60ml chicken stock
knob of Butter
1 tsp quince jelly

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