Deer carpaccio filled with quince jelly and cumberland sauce

Preparation

1. Warm Annes Feinste Organic Quince Jelly Extra until liquid. Take off fat and tendons of deer back (without bones) and slice with a sharp knife into a large surface (Apply knife at the long side of the back and cut parallel to the cutting board to form a large, even rectangular). Spread Annes Feinste Organic Quince Jelly Extra evenly and close filet into its original shape. Wrap tight in cling wrap and put in freezer overnight – or for a minimum of 5 hours. Instead of ANNES BESTE Organic Quince Jelly Extra one could also use Annes Feinste Organic Wild Lingonberry Selection.

2. Brush plates with a little olive oil and raspberry vinegar, season with salt, pepper, and sugar. Unwrap frozen deer back and cut into thin slices preferably with cutting machine. Place meat on a plate and top again with olive oil and raspberry vinegar, season with salt, and pepper.

3. To prepare Cumberland sauce finely sieve ANNES BESTE Organic Red Currant Preserve Extra and ANNES BESTE Organic Wild Lingonberry Selection, grate orange peel and squeeze orange. Boil down red wine and orange peel in a small pot to approx. a quarter of its original amount and then add the sieved Red Currant Preserve, Wild Lingonberry, orange juice and mustard. Stir. Season with salt and pepper. We recommend to serve rocket salad with the deer carpaccio and the Cumberland sauce.

Preparation time: ca. 45 minutes plus 5 hours freezing time