Marinated Venison Fillet with Pumpkin Seed Oil

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.

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