Venison fillet with berry sauce and Balsamic Vinegar of Modena PGI

Among the many gastronomic delights of Italy, the balsamic vinegar of Modena certainly deserves a place, with its delicate taste for refined palates. It can be bought together with classic balsamic condiments or in gift packs, which are really appreciated by those who love good food. For those who love to try their hand at discovering new foods and in the kitchen, there are many recipes that involve balsamic vinegar, from vegetables to meat to dessert. Here, then, is an exquisite meat and Balsamic Vinegar of Modena PGI recipe: deer fillet with berry sauce. To fully enjoy the flavour of this traditional product.


How is balsamic vinegar made?

Before tackling the recipe, it is necessary to recall how the precious Balsamic Vinegar of Modena is made. There are basically three main stages by which this product is obtained: crushing the grapes, cooking the must and fermenting it. Then there is maturation and ageing.

The grapes from which balsamic vinegar is made must come from the province of Modena, particularly the Lambrusco and Trebbiano di collina varieties. They are pressed until a must is obtained, which is then cooked in a cauldron over direct heat for several hours. The next stage is fermentation: after boiling, in fact, the process begins in the must, by microorganisms such as yeasts and acetobacteria, which leads to fermentation. These transformations form acetic acid, which releases the first aromas of Traditional Balsamic Vinegar of Modena. Finally there is the maturation stage, in which enzymes produce the distinctive colour, fragrance and flavour of Balsamic Vinegar of Modena. Maturation and ageing take a very long process (12 to 24 years!) to obtain the product we all know.

pressing balsamic vinegar grapes

Wheat fillet of venison with berry sauce: the ingredients

Let’s turn to our carnivorous recipe, for 4 people, venison fillet with berry sauce and balsamic vinegar. Let’s start by saying that you need 600 grams of venison fillet; 200 grams of wild berries; 150 grams of venison stock; 70 grams of strictly PGI aged Balsamic Vinegar of Modena; 50 grams of butter; 5 grams of salt, half a clove of garlic, pepper and salt to taste, a sprig of rosemary and 50 cl of Vodka.

Preparation of venison fillet with berries

First of all, we melt the butter with the rosemary in a frying pan over high heat until it is bubbly. At this point we can add the fillets, searing them lightly on both sides. We remove the rosemary and garlic and flame in the vodka. After arranging the fillets nicely on the hot plate, we add the berries, the venison stock and we drizzle with aged Balsamic Vinegar of Modena PGI. Let the sauce reduce and finally add salt and pepper. This last operation must be done away from the heat, otherwise the meat would lose its organoleptic qualities. Finally, season the fillets with salt and garnish with a currant branch and a sprig of mint.