2 tbsp soy sauce

1 tbsp sherry

2 tsp salt

2 tbsp sugar

2 pinches anise, ground

Venison filet

3 venison filets (cut from the joint)


black pepper, freshly ground

2 tbsp olive oil for frying


250ml vegetable stock

1 pinch anise, ground

150g red quinoa

2 tbsp brown butter, more for drizzling

1 bunch African-Blue-Basil, plucked and finely chopped, put some leaves to the side


8 radishes, washed and halved

4 tbsp vegetable stock

2 tbsp butter

2 tbsp raspberry vinegar

1 tsp sugar


black pepper, freshly ground

6 tbsp red onion basil relish


For the marinade, mix all ingredients together until sugar and salt dissolve.

Season the meat and fry in hot oil from all sides. Put on a sheet and spread with marinade. Cook in 180C oven for 35 minutes. Spread meat again with marinade and cook in 180C oven for 6 minutes.

Cook the salted broth with the anise. Mix in the quinoa and bring to the boil. Let simmer for 12-14 minutes, then let stand for 5 minutes and mix in butter and basil with a folk. For the garnish, mix all ingredients, including the radishes, together and bring to a boil. Let cook for 3 minutes and season to taste.

Arrange quinoa, onion relish and radishes on the plate. Place slices of the venison filet on top. Spread the African-Blue-Basil leaves around it and drizzle some brown butter on it.

Images ©Michael Wissing, AT Verlag /