Filet of venison and shades of red | Felix Lo Basso | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 400 g venison filet
• 8 cherries
• 40 g red wine
• 10 ml port
• 6ml raspberry vinegar
• 5 g acacia honey
• 2 juniper berries
• 1 cinnamon stick
• 4 rhubarb ribs
• 8 ml vinegar
• 2 g sugar
• 1 kg coarse salt
• 1 red turnip
• 14 ml orange juice
• 14 g butter
• 12 g clarified butter
• 16 g salted butter
• 2 tablespoons venison stock
• Thyme to taste