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Paul Ainsworth at No.6 - Venison Carpaccio

Posted on 5th September 2013 by Antony Voyle There have been 0 comments


Paul Ainsworth’s Venison Carpaccio is a simple but delicious starter to impress friends and family during the winter months.

Paul Ainsworth’s Michelin Star restaurant is located in a beautiful Georgian townhouse in the heart of Padstow. They serve modern British food with a focus on especially sourced Cornish produce. Fantastic service in our warm and friendly surroundings awaits you. Checkout the website the Paul Ainsworth website for more information

RECIPE

  1. 1 boneless, skinless venison loin 430g
  2. 1 large parsnip
  3. A small selection of mixed baby beetroots cooked and cut in half
  4. Organic herbs and leaves
  5. Sherry vinaigrette (1 part sherry vinegar, 5 part olive oil)
  6. A few dark pickled onions peeled into half shells
  7. Some thyme, garlic, rosemary for marinade
  8. Some milk
  9. A little butter
  10. A small knob of parmesan shaved

METHOD

  1. Marinade the venison loin overnight with the thyme, garlic, rosemary and a little olive oil.
  2. The next day, rub off the aromatic herbs, season well and sear on a ferociously hot pan on all sides quickly. You want a nice caramelised layer but a beautifully rare centre.
  3. Cool then roll tightly in cling film, put in freezer to firm up whilst you complete the rest of the recipe.
  4. Peel the parsnips, then peel a few slices extra thinly and fry in 180˚c oil until the bubbles stop. Drain on kitchen paper and season with salt.
  5. Thinly slice the rest of the parsnip and cook gently in butter, without allowing them to colour; when almost cooked add a little milk and cook through until soft.
  6. Blitz in food processor until smooth, adjust seasoning and pass through a fine sieve. Keep this puree warm.
  7. Dress the beets and onions with a little olive oil and seasoning .
  8. Thinly slice the venison and arrange on flat plates. Scatter some beets and onion shells . Dot the warm puree around. Scatter some of the leaves followed by the parmesan and parsnip crisps. Drizzle some vinaigrette to finish.

SERVE WITH PINOT NOIR, FRAMINGHAM

If the Burgundy style, or at least the classical Burgundy style, is about understatement, then the Framingham Pinot Noir is close to the real thing. The bouquet is quietly floral, pure flowers and cherries and the palate savoury with a hint of game.

This elegant NZ Pinot recently came out on top at several major events, winning recognition at the Sydney International Wine Competition as well as three medals at the Hong Kong International Wine and Spirits Competition, including Best New World Pinot.

If the Burgundy style, or at least the classical Burgundy style, is about understatement, then the Framingham Pinot Noir is close to the real thing. The bouquet is quietly floral, pure flowers and cherries and the palate savoury with a hint of game.


This post was posted in Seasonal Menu Matching, Winter

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