Saddle of venison with Cassis apples and soufflée of Tyrolean dumplings
(for 4 people)

Ingredients:

• 600 g venison saddle
• 2 cl oil
• salt, pepper
• 2 apples (Golden Delicious)
• 1/4 l Cassis liqueur

Ingredients for the soufflée:

• 100 g sandwich loaf
• 1 egg yolk
• 1 egg white
• 25 g butter
• salt, pepper, some finely grated nutmeg
• 1 table spoon of chopped chive
• 1 sheet of strudel pastry
• some butter for the soufflée dishes

Preparation:

Season the venison saddle with salt and pepper. Heat an ovenproof frying pan until hot, and in the venison saddle and sear briefly on every side. Take away from the stove and roast in the oven for ca. 10 minutes at 170°C.

Place the peeled, cored and chopped apples in a pan with the Cassis liqueur, bring to the boil and simmer until the apples are soft.

For the soufflée beat the butter together with the egg yolk until fluffy and season with salt, pepper and some finely grated nutmeg. Chop the sandwich loaf into small pieces, add the chopped chive and add all to the egg yolk mixture. Beat the egg white until stiff and agg to the mixture.

Use the room temperature butter to grease the soufflée dishes. Cover generously with the strudel pastry. Fill the soufflée dishes to 1/2 inch from the top. Bake in the oven for ca. 10 minutes at 175°C.

Cut the venison saddle into slices and garnish on a plate with the Cassis apples and the dumpling soufflée.

Good success!