Fry the cherries, plums and black garlic in a saucepan over medium heat. Fry until the liquids start evaporating and the ingredients start to dry. Mix everything into a smooth batter and spread out on a silicone mat. Dry in the oven on the drying programme 90°C.
Rub the beetroot into oil and plenty of salt. Bake the beets for about 5 hours at 160°C. Take them out and let rest for at least 30 minutes.
Mix the juice with beer, vinegar and sugar. Peel the baked beetroots and break them into smaller pieces. Continue baking the beetroot in the oven at 180°C and gradually glaze them with the juice for about 45 minutes.
Green pepper sauce
Chop the onions and fry in a saucepan along with the thyme and bay leaves. Pour in the red wine and bring to the boil. Add the veal broth and reduce by half. Strain the sauce and season with cognac, port and cream.
Brown the butter. When the butter is browned, add the green pepper corns and leave to soak for about 15 minutes. Chop the shallots.
Put the green pepper butter in the sauce. Just before serving, season the sauce with salt, pepper and finish with the chopped shallot.
Melt the butter together with the oil.
Put the juniper sprigs in a bowl and set fire to them using a gas burner. Put out the fire with the melted butter/oil, strain. Mix the egg yolks with mustard, miso, vinegar and salt using a hand blender. Add the butter/oil in a thin stream while mixing until the emulsion has the correct consistency. Season.
Slice the beetroot according to instructions. Pickle the beetroot in the liquid and leave to marinate.
Fry the venison in oil in a very hot frying pan. Brown the meat nicely on all sides. Add the butter, thyme and garlic and continue frying. Remove the meat from the pan and season with the spice rub. Bake the meat before serving to an core temperature of 44°C. Allow to rest.