600g deer filet

200g mixed berries

150g deer back

70ml Aged Aceto Balsamico di Modena PGI

50g butter

5g salt

0.5g garlic clove

Some pepper

Fresh rosemary

50cl vodka

(Preparation in the dining area using a flambé lamp on a gueridon).

Melt the butter with the rosemary and the garlic in the pan until it foams.

Add the filet and lightly cook on each side, remove the rosemary and the garlic then let it flambé with the vodka. Neatly place the filet on a hot plate to serve to the client.
In the same pan add the mixed berries, the deer back and let it cook with Aged Aceto Balsamico di Modena PGI. When the sauce is reduced add salt and pepper (do this away from the meat to avoid any loss of organoleptic qualities).

Pour the sauce on top of the filet and garnish with fresh currant and fresh mint.