Venison Filet with Berries
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Far too often, game is served with lots of heavy cream and competing flavors. This is a simple way to let the flavor of the wonderful fillet of venison shine though. The meat is seasoned with salt, pepper and juniper, and served with lingonberries, cloudberries and a simple raspberry salad.
By Andreas Viestad
Venison Filet with Berries
Servings:
3
PREPARATION:
- 1
Season the meat with salt and pepper and juniper berries. Add the filet to a sizzling hot pan for about five minutes — turning them around at least once. Transfer them to a plate.
- 2
Dressing: In a small bowl mix the raspberry vinegar, mustard, garlic and olive oil.
- 3
Cut the filets into thin slices. Add to the plate. Garnish with lingonberries and cloudberries.
Servings:
3
PREPARATION:
- 1
Season the meat with salt and pepper and juniper berries. Add the filet to a sizzling hot pan for about five minutes — turning them around at least once. Transfer them to a plate.
- 2
Dressing: In a small bowl mix the raspberry vinegar, mustard, garlic and olive oil.
- 3
Cut the filets into thin slices. Add to the plate. Garnish with lingonberries and cloudberries.
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