Grilled Venison Medallions with Kumara Soufflé & Port Reduction

Name: Grilled Venison Medallions with Kumara Soufflé & Port Reduction
Cuisine: New Zealand
Ingredients: 800 g Venison medallions (backstrap); 600 g Kumara (cooked & mashed); 6 Eggs (separated); 60 g Butter; 30 g Plain flour; 200 ml Milk; 250 ml Port wine; 300 ml Beef stock; 4 finely chopped Shallots; 3 tbsp Olive oil

A recipe from New Zealand.

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Grilled Venison Medallions with Kumara Soufflé & Port Reduction

Nutrition (per serving)

550Calories

54 gProtein

28 gCarbs

30 gFat

8 gSugar

900 mgSalt

Ingredients

800 g Venison medallions (backstrap)
600 g Kumara (cooked & mashed)
6 Eggs (separated)
60 g Butter
30 g Plain flour
200 ml Milk
250 ml Port wine
300 ml Beef stock
4 finely chopped Shallots
3 tbsp Olive oil

Method

Preheat oven 200°C. Season venison, sear 2 min per side. Grill or finish in oven 4–6 min for medium-rare. Rest 10 min.
For soufflé: melt butter, stir in flour 1 min. Add milk gradually, whisk thick. Cool, mix in kumara and yolks. Fold in stiff whites. Bake in ramekins 18–20 min until risen.
For reduction: sauté shallots in pan drippings, add port, reduce by half. Add stock, simmer 10 min until glossy. Strain and season.
Serve sliced venison with soufflé and reduction – elegant NZ venison with light kumara soufflé and rich port jus.