Wild Filet with Blueberry Sauce

Put butter in flakes on a plate in the freezer to cool.

Heat the frying pan with a little butter and sear the meat in it for 3-4 minutes on each side, then season with salt and with pepper, place in a preheated dish and let rest covered.

In the meantime, lightly crush the juniper berries in a mortar, then finely chop them, drizzled with a little olive oil, and add them to the frying pan while it is still hot. Add the cranberry jelly, blueberries and thyme.

Flatten the garlic clove and add it to the sauce.

Pour in red wine and cook for about 8-10 minutes, season with pepper. Remove the roasting pan from the stove, take out the garlic clove and thicken the sauce with the ice-cold butter.

Put the meat back into the roasting pan (together with the gravy), let it infuse for a short time, season it again with salt and freshly ground pepper and serve it with red cabbage, croquettes and Duchesses potatoes.

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