Venison in the Far Eastern Style with Black Tea.
Main Dishes • European
Description
Tender roasted venison marinated in black Ceylon tea leaves, orange zest, and olive oil. This dish is relatively new, originating from Canada, with the recipe emerging just 5 years ago and it has not yet become widely known to the American public! Fine Ceylon black tea from the Sir Thomas Lipton collection is used in its preparation. The perfect side dish for venison in the Far Eastern style would be pumpkin puree and green beans.
Ingredients
- Venison 25 oz
- Water 0 qt
- Black tea 3 teaspoons
- Olive Oil 2 tablespoons
- Brown Sugar ½ cup
- Salt 2 tablespoons
- Oranges 2 pieces
- Onion 1 piece
Step-by-Step Guide
Step 1
Boil water and steep the 'Fine Ceylon' tea for 8-10 minutes.
Step 2
Add sugar and salt to the black Ceylon tea, the zest of 1 orange, onion, and pepper to taste.
Step 3
Cool the tea marinade to room temperature, place the venison in it, and refrigerate overnight.
Step 4
Pat the marinated meat dry with a paper towel, rub with olive oil, and place in the oven with orange wedges for 90 minutes at a temperature of 340°F.
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