Venison Medallions in Red Wine Broth with Macadamia Soufflé

Cut the venison fillet into 4 equal pieces, season with salt and pepper.

For the lamb jus, roast the bones. Add the carrots, onions and celery, roast and brown. Add the paradeis pulp and roast. Change the saucepan and fill with water. Add the spices, simmer for 2 hours, strain and reduce to 1/2 l liquid.

For the Pinot Noir jus, put all the ingredients in a pot and bring to a boil. Place the venison fillets in it. Remove the pot from the heat and cook the meat to 50 °C core temperature. Remove and keep warm.

For the macadamia soufflé, beat butter and peanut butter with the yolks until fluffy. Add grated toast, ground nuts, finely chopped ginger cubes, coriander and salt. Beat egg whites with sugar until stiff and fold in. Butter and flour a soufflé dish and pour in the macadamia mixture. Fill a deep baking tray with water and place the ramekins in it (they should be up to 2/3 in the water). Cook in the preheated oven at 200 °C in a boiling water bath for about 18 minutes.

Briefly heat the pieces of venison in the oven and cut into medallions. Pour the venison jus around the venison medallions and turn the macadamia soufflé beside them.

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