For the marinated venison fillet with pumpkin seed oil, cut the meat into slices and thinly plate between a transparent film.
Place on plates, drizzle with pumpkin seed oil and pear balsamic vinegar.
For the juniper curd, mix all ingredients.
Place juniper curd on the marinated fillet using a piping bag (or simply in dumpling form).
Season with fleur de sel and pepper, sprinkle with vinegar mushrooms and parmesan.
Slice the brioche, fry in a little clarified butter until golden brown and serve sprinkled with herbs.