Lapsang Souchong Infused Venison Tenderloin

Ingredients

1 tablespoon lapsang souchong tea, finely powdered in mortar and pestle

Venison tenderloin

1 orange peel, grated

1/4 cup vegetable oil

4 ounces diced pancetta

1 carrot, 1 yellow onion, 1 celery stalk, and 1 leek diced

1 cup red wine

1 cup port

1cup beef stock

Fresh thyme

Directions

Grind the tea into a corse powder and mix well with grated orange peel and vegetable oil. Place meat in ziplock bag and add marinade to coat. Set aside for 2 hours.

Fry the celery, onion, leek, and carrots in oiled until browned. Deglaze the pan with the wine and put and reduce the mixture until nearly all of the liquid has evaporated. Add the sock and thyme and reduce by 1/3. Strain the contents through a fine sieve. The sauce should be rich, thick, and glossy. If it’s too thin, thicken with Wondra.

Cook the tenderloin over high heat to properly sear and rest for at least 15 minutes.

Cut the meat into uniform slices and plate on top of polenta. Top with sauce.

Serve with soft polenta and steamed veggies for color.