OK so this fillet of venison I had acquired at a price, I chopped off each end to make a seamless fillet and tightly cling film wrapped it with aromatics of thyme, olive oil and a touch of garlic.
I popped it in the freezer to firm up and then seared it on a very high heat to get some caramalisation without affecting the rawness of the meat. Re wrapped tightly in cling film, back in the freezer.
Parsnip puree, parsnip and carrot dehydrated, ash emulsion (to which I am addicted right now) a touch of Jerez vinegar, some confit then caramelised garlic. A parmesan wafer or two..... Stunning. STUNNING.
I popped it in the freezer to firm up and then seared it on a very high heat to get some caramalisation without affecting the rawness of the meat. Re wrapped tightly in cling film, back in the freezer.
Parsnip puree, parsnip and carrot dehydrated, ash emulsion (to which I am addicted right now) a touch of Jerez vinegar, some confit then caramelised garlic. A parmesan wafer or two..... Stunning. STUNNING.
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| Carpaccio of venison with parsnip puree, crisp parsnip, leek ash emulsion and caramalised garlic |
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