Deer Hip with Whiskey Hazelnut Bacon Crust and Bread Dumpling Soufflés

Preparation of bread dumpling soufflés:

1. Cut the rolls into cubes, spread them on a baking sheet and place in the preheated oven (top and bottom heat: 200 ° C; fan: 180 ° C) for 5 minutes. Then put the bread cubes in a bowl.
2. Peel the onion and chop it into fine pieces. Wash and dry the parsley and chop the leaves.
3. In a pan, froth the butter and sauté the onions in it over medium heat for 3-4 minutes until translucent.
4. Now add the bread cubes, tarragon and parsley to the onions and remove the pan from the heat. Mix everything together well and pour into a bowl.
5. Separate the eggs and place the yolks in a bowl with the milk. Whisk both with salt, pepper and freshly grated nutmeg. Then pour this mixture over the bread cubes and mix everything together.
6. Beat the egg whites with a pinch of salt until stiff and then carefully fold them into the egg yolk and bread mixture.
7. Grease fireproof molds with a little butter and add the bread mixture and bake in the preheated oven (top and bottom heat: 200 ° C; fan: 180 ° C; gas: level 3) for about 30 minutes.
8. Remove the molds from the oven, let them cool and carefully turn the soufflés onto the plates.

Preparation of deer hip with whiskey hazelnut bacon

1. First the deer hips are parried and the hazelnuts roughly chopped.
2. Fry the bacon in the pan until crispy, remove and chop into small pieces.
3. Put the butter and hazelnuts in a pan and heat moderately together with the bacon fat.
4. Mix all ingredients together well in a bowl (for a better consistency of the crust you can add shredded, dry white bread). Then distribute the mixture evenly over the meat.
5. Add “Smokewood Whiskey Blocks” to the hip and grill the meat indirectly at 180 ° C to a core temperature of 58-60 ° C (corresponds to an approximate grilling time of 40 minutes).

Preparation of port wine and thyme jus:

1. For the sauce, wash the thyme and shake dry. Clean and wash the soup vegetables or peel and cut into small pieces.
2. Chop the deer hip and roast it vigorously in a saucepan with a little oil. Add the soup vegetables and roast them. Add the tomato paste and also lightly toast.
3. Deglaze three to four times with approx. 100 ml of cold water each time and allow to boil down each time. This gives the sauce its dark color.
4. Deglaze with the red wine and let it simmer for about 10 minutes over medium heat.
5. Then add the stock, half of the thyme, garlic, juniper berries and peppercorns. Simmer over low heat for about 3 hours, adding a little more stock if necessary.
6. Pour the sauce through a sieve and degrease a little.
7. Mix the port wine with the starch and pour in. Bring to the boil again and season the sauce with salt and pepper.