Venison Carpaccio Recipe
Paul Ainsworth's venison carpaccio recipe is a spectacular dish. The venison loin is marinated overnight, then seared. Parsnip purée and crisps add a playful texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Peeler
- Grater
- Measuring spoon
- Plate
- Plastic wrap
- Slotted spoon
- Tongs
- Paper towel
- Parchment paper
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
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