Ingredients

Marinade

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)

salt

black pepper, freshly ground

2 tbsp olive oil for frying

Quinoa

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

Garnish

8 radishes, washed and halved

4 tbsp vegetable stock

2 tbsp butter

2 tbsp raspberry vinegar

1 tsp sugar

salt

black pepper, freshly ground

6 tbsp red onion basil relish

Method

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 /www.at-verlag.ch