Serves 4

Ingredients

600g venison saddle loin

Salt baked celeriac

1 celeriac

For the pastry

270g strong plain flour

120g salt

3 egg whites

60g water

8g Rosemary

8g Thyme

Celeriac puree

450g celeriac (use all the trimmings)

85g butter

150ml double cream

200ml milk

Glazed chestnuts

15 frozen chestnut

50g butter

50g chicken jus

50g water

Salt and sugar

Method

Venison saddle loin
Season the venison with salt and cracked black pepper.Seal in a hot pan then add butter, cook in a pre-heated oven at 200oc for 2minutes then turn andbaste and cook for a further 2minutes.Remove from the oven and the pan, leave to rest in a warm place for 10 minutes before serving.

For the pastry
Place all the dry ingredients for the pastry into a food processer and pulse to break down the herbs,once the herbs are a fine even size then slowly add the water little by little until a smooth dough isformed, wrap in cling film and leave to rest for 1 hour.Next peel the celeriac and cut through the top into 4 even pieces (reserve all the trimming).With a small knife turn the celeriac into a smooth barrel shape.Once the pastry has rested, roll out to the thickness of a pound coin.Mould this around the celeriac ensuring there are no holes or air gaps.Cook at 220oc for 10 minutes then turn the oven down to 180oc and cook for a further 18 minutes.Once out of the oven allow the celeriac to rest for 10 minutes before peeling the pastry away.This is now ready to serve, slice into 4 even pieces and go straight to the plate.

Celeriac puree

Cut the celeriac into a small even dice.Melt the butter in a heavy bottomed sauce pan and add the celeriac.Sweat for 2 minutes ensuring no colour.Pour over the cream and milk and place a lid on the pan.Cook on a low heat until the celeriac is tender.Drain off the celeriac and reserve the liquid.Add the celeriac into a food processer and puree until smooth adding back the cooking liquor asrequired.

Glazed chestnuts

Place the chestnuts in one single layer on the bottom of a cold pan.Add the butter, season with salt and a pinch of sugar.Pour over the hot chicken jus and water.Cook as quickly as possible down to a sticky glaze.Reserve for service.

Poached pear

Peel the pears and cut through the stalk into ¼’s, remove the core and turn the base of the pear sothat it is round.Place the water, sugar, wine and spice into a pan and bring to the boil.Turn down to a simmer and add the pears, poach gently until soft.

To serve

First onto the plate should be the slice of celeriac and then the poached pears.Place the chestnut in between the two and then add the celeriac puree.Slice the venison into even pieces and place alongside.Finish with a good red wine jus.