Cut the filet from the loin and hold all other parts. Marinate the filet with balsamic vinegar and envelope it with the herbs. Then envelope all with cling film and place it into the refrigerator. Cut the bones and the other parts into small pieces, cook with a little thyme and the coriander and juniper berry to a thick stock. Best for this is a roasting tray. Make the stock not to fast and add the 200 mls of balsamic vinegar after 15 minutes. Best is it at the oven with 220 °C for around 30-40 minutes. When the stock is thick, then cut the filet into pieces and roast them fast. Mix the starch with apple juice and add it into the stock. Cook for 20 seconds and then decorate the stock at the plate. Place the filet decorative and serve red cabbage and croquettes as side dish.