Venison carpaccio

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.

First published in 2015
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Ingredients

Metric

Imperial

Venison

Parsnip purée and crisps

To plate

Equipment

  • Food processor or blender
  • Fine sieve
  • Deep fat fryer

Method

1
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
2
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
3
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
4
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
5
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
First published in 2015
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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.

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