Richard Corrigan’s Venison with Celeriac, Salsify and Pickled Quince

This recipe is from Richard Corrigan's Monthly Chef's Masterclass! Book into the next one here.

Chef's Masterclass

Richard Corrigan's Venison with Celeriac, Salsify and Pickled Quince

Serves 4

Ingredients

500g peeled, finely sliced celeriac
80g butter
50g olive oil

200g salsify
250g butter small cubes
50g thyme

100g sugar
100g water
100g white vinegar
4 quince peeled, sliced thin

4 x 180g portion venison loin

Method

Celeriac Puree

  1. In a large pan melt butter and oil together
  2. Add celeriac and cook quickly so not to discolour
  3. Once soft remove from heat and add to blender
  4. Blend until smooth, season to taste

Salsify

  1. Bring 200ml water to boil, once boiled, add butter and whisk to emulsify, add thyme
  2. Wash and peel salsify, cut into 5 cm batons, place into emulsion and cook for 8 min or until soft, remove and dry

Quince

  1. Bring 100ml water, vinegar and sugar to boil, remove, allow to cool and add quince, set aside

To Serve

  1. Heat a pan, add small amount of oil, cook the venison for 2 minutes on each eside and allow to rest
  2. In the same pan, place 3 pieces of salsify and cook to a nice colour
  3. In a separate pot, heat a small amount of the puree
  4. Neatly slice the cooked venison into 3 and arrange all ingredients on plate