Venison Infused with English Breakfast Tea

Methods and Directions

• Preheat the oven to 180°C. Split open eight of the tea bags. Roll the cleaned venison in the tea. Wrap in cling film tightly, to form a tubular shape and refrigerate for 2 hours. 
• Warm the venison or veal juice, add the remaining tea bag and simmer for 5 minutes. Remove from the heat and infuse for 20 minutes. Strain the juice and reheat when needed.
•  Unwrap and season the venison with sea salt and freshly ground pepper. Heat the olive oil in a frying pan over medium-high heat. Sear the venison fillets for 5 minutes, turning until evenly browned. Place in the oven for 8 minutes (until medium rare) or until cooked to your liking. Remove from oven and allow to rest for about 5 minutes, loosely covered with foil.
•  Meanwhile, trim the asparagus tips to 2cm long. Blanch and refresh. Dice up the remaining stems. Heat 25g of the butter over medium heat. Cook the asparagus stems for about 3-4 minutes before adding the chicken stock.
• Season and cook for a further 3-5 minutes until tender. Using a stick blender, blend to a smooth puree.
• Heat the remaining butter in a frying pan over medium high heat and cook the mushrooms and white asparagus trimmings for 4 minutes until golden brown. Season to taste. Serve immediately.