Venison Carpaccio

by Paul Ainsworth

Starter Medium ​​​​​​​ 6 ​​​​​​​ Prep/Cook: 60 minutes, plus overnight marinating

INGREDIENTS

VENISON
1 venison loin, boneless, weighing 430g, skin removed

1 sprig of fresh thyme

1 sprig of rosemary

2 garlic cloves

olive oil

PARSNIP PURÉE AND CRISPS
1 parsnip

1 dash of milk

1 knob of butter

vegetable oil

TO PLATE
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

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

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