Weekend chef: Simon Hopkinson at The Montpellier Chapter in Cheltenham
Roasted loin of venison with celeriac purée and port sauce, and Savoy cabbage
600g/1lb 5oz venison loin, cut into four equal pieces
For the port sauce
Sunday and Monday evenings £12.00 per head for an all inclusive meal with Indian and Thai cuisine (normal price £14.50).
Bring this voucher to the restaurant complete with your name and email address on it.
Terms: Expires 31st July
Contact: 01452 223782
Valid until: Wednesday, July 31 2013
1 tbsp olive oil
2 shallots, halved, sliced into half-moons
1 garlic clove, chopped
1 bay leaf
2 juniper berries
1 sprig fresh thyme
2 tbsp Cabernet Sauvignon vinegar, or similar good quality red wine vinegar
500ml/17½fl oz ruby port
1 litre/1 pint 16fl oz veal stock or chicken stock
For the celeriac purée
1 tbsp olive oil
Knob of butter, for frying, plus 50g/2oz extra, cut into cubes
1 Spanish onion, chopped
1 large celeriac, peeled, chopped into 2cm/1in cubes
1 litre/1 pint 16fl oz chicken stock
100ml/3½fl oz double cream
Salt and freshly ground white pepper
For the cabbage
2 tbsp olive oil
2 banana shallots, chopped
1 carrot, chopped
2 garlic cloves, chopped
1 Savoy cabbage, chopped
80g/3oz pancetta cubes
Preheat the oven to 180C/360F/Gas 4.
For the port sauce, heat the oil in a pan over a medium heat. Add the shallots and garlic and fry until softened and starting to colour.
Add the bay leaf, juniper berries and thyme and stir well.
Add the vinegar and the port. Bring to the boil and cook to reduce the liquid by a third.
Add the veal or chicken stock and continue to reduce to a glossy sauce.
Pass the port sauce through a fine sieve and set aside.
For the celeriac purée, heat the oil and butter in a separate pan over a medium heat. Add the onion and fry gently to soften, but not colour.
Add the celeriac and fry for one minute, then add the stock. Bring to the boil, then reduce the heat to simmer until the celeriac is tender.
Drain the celeriac and onion mixture and reserve the stock. Allow to cool for a few minutes.
Place the celeriac and onion mixture into a food processor with a few tablespoons of the reserved cooking stock. Add the 50g/2oz butter and blend until smooth.
Transfer to a bowl or jug and add the cream and season, to taste, with salt and freshly ground white pepper. Set aside and keep warm.
For the cabbage, heat the olive oil in a separate pan over a medium heat. Add shallots and carrot and fry until softened. Add the garlic and continue to fry for another minute.
Add the cabbage and two tablespoons of water. Cook until the cabbage has wilted down and become tender.
Fry the pancetta pieces in a separate frying pan over a medium heat, until golden-brown. Drain off excess fat, then add to the cabbage mixture. Set aside in a warm place.
For the venison, season the venison with salt and freshly ground black pepper, then heat the oil. Add the venison and fry, turning once, until browned on both sides. Transfer to the oven and roast for 7-10 minutes, or until cooked to your liking. Remove and allow to rest in a warm place for 8-10 minutes.
To serve, carve each piece of venison into 4-5 pieces. Place a spoonful of celeriac purée on to the centre of each plate and smear it slightly down the plate with the back of a spoon. Top with a spoonful of cabbage, then place 4-5 slices of venison on top. Drizzle the venison with port sauce and spoon a little more around each plate and serve.