4 medallions of venison (each about.150 g)
olive oil and butter to fry
4 juniper berries
1 sprig rosemary
2 garlic cloves
some brown stock, salt and pepper
For the soufflé:
2 egg yolks
2 egg whites
60 g sugar
60 g Dragee Keksi
butter and granulated sugar for the tins
For the cranberries:
100 g cranberries
60 g preserving sugar
2 cl rowan berry schnapps
Wash the cranberries and together with the preserving sugar and the schnapps into the food processor and stir until a compote is made. Wash out swing top glass jars in hot water and fill with the mixture (will keep 2-3 months) and leave cool.
To make the soufflé first freeze the Dragee Keksi in using a food processor hack them into crumbs. Leave cool, so that they do not stick together. Beat egg yolks and whisk together the egg whites with the sugar to form stiff peaks. Mix everything together carefully and pour into the greased and sugared tin. Tap the tin on the worktop so that the mass is distributed evenly. Place in a bain marie and bake at 180 °C (pre-heated oven) for approximately 15 minutes.
In the meantime, season the venison medaillos with salt and pepper and quickly fry both sides in olive oil. Add and place it into the pre-heated oven for 4 - 6 minutes (with the soufflé). Then remove and leave rest (wrapped in aluminium foil). Pour the brown stock into the pan and bring to the boil, add the butter and strain finely.
Place the venison medaillon into the middle of the place pour over the sauce. Place the soufflé in the form next to this and then add the cold cranberries. Serve immediately..
The timing of this dish is paramount, as the soufflé will otherwise collapse before it gets to the table. First, place the soufflé into the oven, then fry the meat straight away and place it with the soufflé into the oven.