Paul Ainsworth's elegant venison recipe transforms venison loin into a stunning carpaccio with wonderful parsnip purée and crisps. A bundle of baby beetroots completes the picture, resulting in a marvellous symphony of textures and tastes. You can ask your local butcher to prepare the venison loin for you.
Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Marinade the venison loin overnight with the thyme, garlic, rosemary and a little olive oil. The next day rub off the aromats, season well and sear on a ferociously hot pan on all sides quickly. You want nice caramelised layers but a beautifully rare centre. Cool then roll tightly in cling film and put in the freezer to firm up
1 venison loin
2 garlic cloves
1 sprig of fresh thyme
1 sprig of rosemary
Peel the parsnip and cut in half, reserving one half for the next step. Cut some thin slices and deep fry in 180°Ç oil until the oil stops bubbling. Drain on kitchen paper and season with salt
Thinly slice the rest of the parsnip and sweat in butter. When almost cooked, add a little milk and cook until soft. Blitz in a food processor until smooth, adjust the seasoning and pass through a fine sieve. Keep warm until needed
1 dash of milk
1 knob of butter
Dress the beetroots and onions with a little olive oil and seasoning. Make the sherry vinaigrette by putting the olive oil and sherry into a squeezy bottle and shaking well
18 baby beetroots
2 2/3 handfuls of baby pickled onions
1 tbsp of sherry vinegar
5 tbsp of olive oil
Thinly slice the venison and arrange on flat plates. Scatter some beetroots and onion shells across the plate. Dot the warm purée around. Scatter some of the leaves followed by the Parmesan and parsnip crisps. Drizzle some vinaigrette to finish
2 2/3 handfuls of mixed leaves
2 2/3 handfuls of Parmesan
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.