{"id":12619,"date":"2022-11-09T18:52:24","date_gmt":"2022-11-09T17:52:24","guid":{"rendered":"https:\/\/www.acetaiamarchi.com\/filetto-di-cervo-con-salsa-ai-frutti-di-bosco-e-aceto-balsamico-di-modena-igp-en\/"},"modified":"2025-11-21T14:35:14","modified_gmt":"2025-11-21T13:35:14","slug":"venison-fillet-with-berry-sauce-and-igp-balsamic-vinegar-from-modena","status":"publish","type":"post","link":"https:\/\/www.acetaiamarchi.com\/en\/venison-fillet-with-berry-sauce-and-igp-balsamic-vinegar-from-modena\/","title":{"rendered":"Venison fillet with berry sauce and IGP Balsamic Vinegar from Modena"},"content":{"rendered":"

Among the many culinary delights of Italy, balsamic vinegar from Modena certainly deserves a place, with its delicate flavor for refined palates. It can be purchased alongside classic balsamic dressings or in gift packages, which are truly appreciated by those who love good cooking. For those who enjoy experimenting with new foods and in the kitchen, there are many recipes that involve balsamic vinegar, from vegetables to meat to desserts<\/strong>. Here is a delicious recipe for meat and Balsamic Vinegar of Modena IGP<\/a>: venison fillet with berry sauce<\/strong>. To fully enjoy the flavor of this traditional product.<\/p>\n

 <\/p>\n

How is balsamic vinegar made?<\/h2>\n

Before tackling the recipe, it is important to remember how the precious Balsamic Vinegar of Modena is born. There are three main phases<\/strong> in the production of this product: crushing the grapes, cooking the must, and fermentation<\/strong>. Then there is maturation and aging.<\/p>\n

The grapes used to make balsamic vinegar must come from the province of Modena, specifically from the Lambrusco and Trebbiano di collina<\/strong> varieties. They are crushed until a must is obtained, which is then cooked in a cauldron over direct heat for several hours. The next phase is fermentation: after boiling, the must begins the process, carried out by microorganisms such as yeasts and acetic bacteria, that leads to fermentation. From these transformations, acetic acid<\/strong> is formed, which releases the first aromas of Traditional Balsamic Vinegar of Modena. Finally, there is the maturation phase, during which enzymes produce the particular color, aromas, and flavor of Balsamic Vinegar of Modena. Maturation and aging require a very long process (from 12 to 24 years!) to obtain the product we all know.<\/p>\n

\"grape<\/p>\n

Venison fillet with berry sauce: the ingredients<\/h3>\n

Now let’s get to our meat recipe, for 4 people, the venison fillet with berry sauce and balsamic vinegar. First, we need 600 grams of venison fillet<\/strong>; 200 grams of berries; 150 grams of venison stock; 70 grams of strictly aged Balsamic Vinegar of Modena IGP; 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.<\/p>\n

Preparation of venison fillet with berry sauce<\/h3>\n

First, in a pan, we will melt the butter over high heat with the rosemary until it becomes frothy. At this point, we can add the fillets, searing them slightly on both sides. Remove the rosemary and garlic and flamb\u00e9 with the vodka<\/strong>. After arranging the fillets nicely on a warm plate, add the berries<\/strong>, the venison stock, and deglaze with Balsamic Vinegar of Modena IGP Aged<\/strong>. The sauce will need to reduce, and finally, add salt and pepper. This last operation should be done away from the heat, otherwise, the meat would lose its organoleptic qualities. Finally, season the fillets with salt and garnish them with a sprig of currants and a sprig of mint<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Among the many culinary delights of Italy, balsamic vinegar from Modena certainly deserves a place, with its delicate flavor for refined palates. It can be purchased alongside classic balsamic dressings or in gift packages, which are truly appreciated by those who love good cooking. For those who enjoy experimenting with new foods and in the kitchen, there are many recipes that involve balsamic vinegar, from vegetables to meat to desserts. Here is a delicious recipe for meat and Balsamic Vinegar of Modena IGP: venison fillet with berry sauce. To fully enjoy the flavor of this traditional product.   How is balsamic vinegar made? Before tackling the recipe, it is important to remember how the precious Balsamic Vinegar of Modena is born. There are three main phases in the production of this product: crushing the grapes, cooking the must, and fermentation. Then there is maturation and aging. The grapes used to make balsamic vinegar must come from the province of Modena, specifically from the Lambrusco and Trebbiano di collina varieties. They are crushed until a must is obtained, which is then cooked in a cauldron over direct heat for several hours. The next phase is fermentation: after boiling, the must begins the process, carried out by microorganisms such as yeasts and acetic bacteria, that leads to fermentation. From these transformations, acetic acid is formed, which releases the first aromas of Traditional Balsamic Vinegar of Modena. Finally, there is the maturation phase, during which enzymes produce the particular color, aromas, and flavor of Balsamic Vinegar of Modena. Maturation and aging require a very long process (from 12 to 24 years!) to obtain the product we all know. Venison fillet with berry sauce: the ingredients Now let’s get to our meat recipe, for 4 people, the venison fillet with berry sauce and balsamic vinegar. First, we need 600 grams of venison fillet; 200 grams of berries; 150 grams of venison stock; 70 grams of strictly aged Balsamic Vinegar of Modena IGP; 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 berry sauce First, in a pan, we will melt the butter over high heat with the rosemary until it becomes frothy. At this point, we can add the fillets, searing them slightly on both sides. Remove the rosemary and garlic and flamb\u00e9 with the vodka. After arranging the fillets nicely on a warm plate, add the berries, the venison stock, and deglaze with Balsamic Vinegar of Modena IGP Aged. The sauce will need to reduce, and finally, add salt and pepper. This last operation should be done away from the heat, otherwise, the meat would lose its organoleptic qualities. Finally, season the fillets with salt and garnish them with a sprig of currants and a sprig of mint.<\/p>\n","protected":false},"author":3,"featured_media":1767,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[192,104],"tags":[],"class_list":["post-12619","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-with-balsamic-vinegar-of-modena","category-ricette-con-aceto-balsamico-di-modena"],"yoast_head":"\nFiletto di cervo ai frutti di bosco e Aceto Balsamico | Acetaia Marchi<\/title>\n<meta name=\"description\" content=\"Ecco allora una squisita ricetta carne e Aceto Balsamico di Modena IGP: il filetto di cervo con salsa ai frutti di bosco.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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