Filet of venison and shades of red | Felix Lo Basso

Ingredients for 4 people

For the venison filet

• 400 g venison filet
   

Procedure

Clean the venison filet and tie it with string.
 

For the red wine cherries

• 8 cherries
• 40 g red wine
• 10 ml port
• 6ml raspberry vinegar
• 5 g acacia honey
• 2 juniper berries
• 1 cinnamon stick
   

Procedure

Place all ingredients except cherries in saucepan. Let the mixture reduce by 50 percent. Remove from heat and add the previously pitted cherries. Marinate for 2 to 3 hours and store in the refrigerator.
 

For the sweet-and-sour rhubarb

• 4 rhubarb ribs
• 8 ml vinegar
• 2 g sugar
• 120 ml water
   

Procedure

Clean the rhubarb and place in a vacuum bag, then steam for 8-9 minutes.
 

For the salted red turnip

• 1 kg coarse salt
• 1 red turnip
• 14 ml orange juice
• 14 g butter
   

Procedure

Clean the red turnip and cook with all the peel in salt for 1 hour and 20 minutes. Peel and blend with the butter and orange juice. Adjust salt if necessary.
 

To finish the dish

• 12 g clarified butter
• 16 g salted butter
• 2 tablespoons venison stock
• Thyme to taste.
   

Procedure

Brown the venison filet with the clarified butter over high heat, “scarring” all sides. Lower the flame and continue cooking with the salted butter and thyme for about 2 minutes, making sure the meat maintains a core temperature of 45°C. Let rest at 60°C for 10 minutes. Proceed to plating with the wine cherries, 1 strip of rhubarb and the red turnip puree.