Lapsang Souching-infused Venison With A Smoked Port Pancetta

Ingredients

1 tbsp lapsang souchong loose tea leaves

Venison blackstrap or filets

1 orange

1/4 cup vegetable oil

Oil for frying

Diced pancetta

1 carrot, diced

1 celery stalk, diced

1 brown onion, diced

1 leek, diced

1 cup red wine

1 cup port

1 cup beef stock

2 sprigs fresh thyme

Directions

Grind the tea into a course powder. Put the meat in a plastic bag, add the tea, zest of 1 orange, and the vegetable oil. Mix well and marinate for 2 hours.

For the sauce, Fry the pancetta and the vegetables in a hot pan with a drizzle of oil until well browned. Deglaze the pan with the port and red wine and cook until most of the liquid has evaporated. Add the stock and thyme and reduce by 1/3. Strain through a fine sieve. The sauce should be thick and glossy. If not, mix equal parts butter and flour and add to sauce to get the right outcome.

To cook the meat, use the back of a knife to scrape as much of the marinade as you can. Season with salt and pepper. Heat a skillet as hot as you can get it and sear the meat on all sides. Transfer to a 400 degree oven for 3 minutes, remove and rest for 5-10 minutes.

Reheat the sauce and plate on a bed of mashed potatoes topped with the meat and sauce