Venison medallions wrapped in sage and bacon with red wine shallots and pretzel soufflé

Ingredients for 4 servings:

• butter
• 1 fillet(s) of venison
• 1 bunch of sage
• 200 g bacon, sliced
• 2 garlic cloves
• salt and pepper
• 500 g shallot(s)
• 1 tsp powdered sugar
• 1 tbsp honey
• ½ liter red wine
• 2 bay leaves
• 4 sprigs of thyme
• 150 ml milk
• 50 ml sweet cream
• 400 g pretzel(s), stale
• 1 bunch of parsley
• 4 eggs
• 2 egg whites
• butter
• some breadcrumbs
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

First, prepare the red wine shallots. Heat 1 tablespoon of butter in a casserole dish and sauté the peeled shallots whole in the butter. Then sprinkle over the powdered sugar, let it caramelize, and add the honey. Gradually deglaze with red wine, add the herbs, and reduce to a syrupy consistency. Finally, season with a pinch of salt and discard the herb sprigs. For the pretzel soufflé, dice the pretzels (pretzel sticks work too, of course), warm the milk with the cream, and pour over the pretzel mixture. Separate the eggs and add the yolks to the pretzel mixture. Season with salt, pepper, chopped parsley, and plenty of nutmeg, and mix well. Beat the egg whites with a pinch of salt until stiff peaks form and fold in. Butter small baking dishes, sprinkle with breadcrumbs, and fill with the pretzel mixture. Place the molds in a water bath and bake in the oven at 220°C (convection oven) for 10 to 15 minutes. (Caution: Do not open the oven beforehand! The soufflé is very delicate!) For the venison medallions, cut a venison fillet (preferably from a local hunter) into medallions. Arrange the bacon slices on the plate and place two sage leaves on each slice. Wrap the bacon around the medallions and secure with kitchen string. Fry the fillets in butter until medium-rare. Season with pepper at the end.