Venison Loin with Blueberry Chutney & potato soufflé

This tender venison loin is served with a fruity blueberry chutney - the perfect dreamteam! The perfect dish to impress your friends at dinner night!

Ingredients - serves 2

300g venison loin

200g starchy potatoes

1 tbsp. crème fraîche

1 egg

2 tbsp. butter

2 twigs rosemary

250g blueberries

1 small onion

a thumbnail-sized piece of ginger

2 tbsp. sugar

1 tbsp. balsamic vinegar

juice of 1 lime

salt and pepper

some nutmeg

some fresh thyme

oil

Method

For the chutney, wash blueberries and select carefully. Peel onion and ginger and chop finely. Heat 1 tbsp. butter in a pot and sauté onions for 1 minute. Add ginger, balsamic vinegar and half of the blueberries to the pot and let simmer for 2 minutes. Mix lime juice with sugar and add to the pot. Let simmer at low heat for 5 minutes. Set aside, fold in remaining blueberries and season with salt and pepper.

For the potato soufflé, cook potatoes, peel and mash in a bowl. Heat oven to 180°C. Seperate white from yolk and whisk white until stiff. Wash rosemary and chop finely. Add remaining butter, crème fraîche, rosemary and egg yolk to the bowl and combine. Season with salt, pepper and a pinch of nutmeg. Pour batter in a greased casserole and bake in preheated oven for about 35 minutes, until golden brown.

Let rest venison loin at room temperature for about 30 minutes. Rub venison with salt and pepper. Heat some oil in a pan and sear venison loin from all sides. Remove venison from the pan, wrap up in tin foil and put into the oven for about 10 minutes. Take venison out of the oven and let rest another 5 minutes.

Fill the chutney into small glasses and garnish with fresh thyme. Cut venison into pieces and serve with soufflé and chutney.