flavoured with sweet spices, wrapped in spinach and Lardo di colonatta. Served with beetroots, mature cheddar cream and sweet-sour raspberry

Serves 4

Prep time 60 mins


For the venison

2 pcs venison fillet
Juniper berries, star anise, thyme, Sumac, lime crushed together
60g butter
8 slices lardo di colonatta
200g washed spinach

For the beetroot

400g beetroot
20g butter
10g soft herbs

For the mature Cheddar

200g old Amsterdam (grated)
100ml fresh cream
3 eggs

For the Sweet-Sour Raspberry

100ml raspberry vinegar
50g sugar
150g fresh raspberries
100ml chicken stock
20 g butter


For the venison

Clean the fillets and sear on a hot pan. Season with salt and finish it off with butter on a hot non-stick pan. Dust with the spice mix. Wrap the fillets in the spinach leaves and Lardo, put in oven for 2 to 3 minutes at 120 degrees.

For the beetroots

Boil the beetroots for around forty minutes or until tender. Peel them and stir in the butter and herbs on a hot non-stick pan.

For the cheese

Heat up the cream and stir in the cheese. Fold in the eggs and bake for 30 minutes at 110 degrees C.
For the Sweet-Sour raspberries

Boil vinegar and sugar, add chicken stock and heat until reduced by half. Add fresh raspberries and butter to finish.

Slice the venison and plate up with all the elements.