News

Another instalment of our delicious collaboration with Paula McIntyre and her splendid gin here. The gin is packed with citrus, so it cuts cured meats beautifully, and this recipe harnesses that to great effect, creating a cured twist on carpaccio with a distinctly British hedgerow feel about it. Ridiculously quick to prepare, although the pickled pear will need to be done ahead.

Venison bresaola with gin pickled pear and walnut picada 

Gin pickled pear 

• 2 pears 
• ½ teaspoon crushed coriander seeds 
• 50ml Paula McIntyre gin
• 100ml water 
• 50ml white balsamic vinegar 
• 25g castor sugar 

Place the coriander seeds, water, vinegar and sugar in a pan and simmer until the sugar has dissolved. Season with salt and cool. Peel, quarter, core and slice the pears. Pour over the pickle liquor and add the gin. Leave for a couple of days before using. 

Walnut Picada 

• 50g walnuts
• 25g breadcrumbs
• 1 clove garlic minced
• 25ml olive oil
• Handful chopped parsley
• 1 tablespoon sherry vinegar

Heat the oil in a frying pan and add the nuts and crumbs. Cook for a minute then add the garlic. Cook until golden and add the parsley and vinegar. Cool and then chop coarsely. Check seasoning. 

Serve the Bray Cured venison on a platter and arrange the pickled pear slices over the top. Sprinkle the walnut picada and serve.