Far Eastern style venison with black tea.
3 servings
90 minutes
Venison Far East style with black tea is a refined dish that combines the deep flavor of wild northern reindeer meat with the aroma of noble Ceylon tea. This cooking method has its roots in northern regions where reindeer meat is valued for its tenderness and rich taste. The tea marinade imparts subtle bitter notes to the meat, harmoniously complemented by the sweetness of brown sugar and the freshness of orange zest. Baked with orange slices, the meat acquires a light citrus caramelization, making it incredibly juicy. This dish is perfect for gourmets seeking new gastronomic experiences and pairs excellently with a glass of red wine or tea that highlights its noble flavor. A true delight for lovers of refined and rich tastes.
1
Boil water and steep the tea 'Fine Ceylon Sir Thomas Lipton' for 8-10 minutes.
- Water: 1 l
- Black tea: 3 teaspoons
2
We add sugar and salt to black Ceylon tea, the zest of 1 orange, onion, and pepper to taste.
- Brown sugar: 0.5 glass
- Salt: 2 tablespoons
- Oranges: 2 pieces
- Onion: 1 piece
3
Cool the tea marinade to room temperature, add the venison, and place it in the refrigerator overnight.
- Venison: 700 g
4
Pat the marinated meat with a paper towel, rub with olive oil, and place in the oven with orange slices for 90 minutes at 170 degrees.
- Olive oil: 2 tablespoons
- Oranges: 2 pieces
