Venison with berry recipe | Traditional Modena Balsamic Vinegar
Try venison filet with berry reduction and Tropea onion compote, enriched with Traditional Modena Balsamic Vinegar for refined taste.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.balsamicotradizionale.it.
Ingredients
- 1.6 kg venison fillet
- 1 kg radicchio
- 400 ml Collalto Vinciguerra D.O.C.G. red wine
- 50 ml Balsamic Vinegar of Modena P.D.O.
- 50 g caster sugar
- 70 g redcurrants
- 30 g raspberries
- 500 g brown stock
- 1 Tropea onion
- 50 g Tropea onion
- 25 g caster sugar
- 20 g chestnut honey
- 100 ml Traditional Balsamic Vinegar of Modena P.D.O.
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