Venison Filet with Berries

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.

INGREDIENTS:

Number of servings

Serves 3

List of ingredients

3 filets of venison, 5 ounces (150g) each

salt

pepper

1 teaspoon juniper berries, crushed

1 tablespoon raspberry vinegar

1 small teaspoon Dijon mustard

⅓ of a crushed garlic clove

3-4 tablespoons olive oil

1 small head of iceberg salad

3 tablespoons raspberries

3 tablespoon lingonberries

3 tablespoon cloudberries

PREPARATION:

• 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.

• Dressing: In a small bowl mix the raspberry vinegar, mustard, garlic and olive oil.

• Cut the filets into thin slices. Add to the plate. Garnish with lingonberries and cloudberries.