Venison fillet, red berry reduction and Tropea onion jam

For the red berry sauce

Wash the redcurrants and raspberries. Put the wine, the balsamic vinegar, the Tropea onion, the sugar and the berries in a saucepan and cook down.

Pass the mixture through a chinois and then return to the heat, adding the brown stock until you are happy with the consistency of the sauce.

For the Tropea onion jam

Wash and cut the onions into matchsticks using a mandolin.

Put the onions in a saucepan with the sugar, the balsamic vinegar and the chestnut honey and cook over a low heat until the jam is ready.

For the venison fillet

For optimal results, it is important to use fresh, good quality meat. Before cooking, it is a good idea to marinate the fillet to make it softer and more flavoursome.

Clean and trim the venison fillet and then portion into slices of 160 grams.

Cook in an oven with core temperature probe set to 38 °C, then season with salt and pepper.

Garnish

Serve with grilled radicchio.