Guest Chef Recipe: Venison Carpaccio with Beets and Cabernet Sauvignon sauce from Skylon in London3/18/2009 While in traveling in Europe last summer with my daughter, our last meal abroad was at Skylon in London. After the South of France and in Italy, the bar was set pretty high for good eats. We were blown away by the creativity and flavors at Skylon, it was a delicious and memorable end to our trip! Here are some pictures of our experience there…. Divine!
I recently contacted them and they kindly gave us a recipe which would pair perfectly with Vermentino this month. So if you find yourself abroad this year, stop by Skylon in London. Venison Carpaccio with Beets and Cabernet Sauvignon sauce Serves 2 300g loin of venison 2 bunches baby beetroot 80g toasted hazelnuts 40g shaved Parmesan 50ml Cabernet Sauvignon vinegar 15ml Soy sauce 150ml Olive oil 40ml Hazelnut oil Rocket or baby watercress leaves
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AuthorAngela Camacho, a certified sommelier and author of a best selling wine tool, The Wine Wheel®, shares her obsession with wine and food. Archives
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