Venison Fillet with “High Spirited” Sour Cherry Puree

For the venison fillet with “high spirit” sour cherry puree, remove the sour cherry seeds and simmer gently in a pan (with a little butter) in its own juice – then whip in a blender, season with salt, pepper, ginger and a dash of vinegar. Add ripe berries of pomegranate (can also be cooked to make them softer) and sour cherry brandy to taste. Rub the venison fillet – whole or cut into thicker slices – with grated juniper berries, rosemary, thyme and marjoram. After a few hours in the refrigerator, pepper it a little and sear it in a hot pan with olive oil, adding a little salt on both sides, and let it simmer on low heat until the desired degree of cooking is reached. Arrange the fillet on plates, spreading the sour cherry puree all around and possibly drawing a “circle” with high quality olive oil. The puree can be served in combination with the olive oil as a sauce or in larger quantities as a kind of soup.drink recommendation: sour cherry brandy and fresh water.

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