Venison Carpaccio Recipe - Great British Chefs

Ingredients

• 1 venison loin, boneless, weighing 430g, skin removed
• 1 sprig of fresh thyme
• 1 sprig of rosemary
• 2 garlic cloves
• olive oil
• 1 parsnip
• 1 dash of milk
• 1 knob of butter
• vegetable oil
• 18 baby beetroots, cooked and cut in half
• 1 handful of mixed leaves
• 1 tbsp of sherry vinegar
• 5 tbsp of olive oil
• 1 handful of baby pickled onions, peeled into half shells
• 1 handful of Parmesan, grated