Ingredients
For the tea-infused venison
1 tbsp lapsang souchong tea leaves
1 Navel orange, zest only
4 tbsp olive oil
400-600g/14oz-1lb 5oz venison fillet
For the pickled cabbage
1 tbsp olive oil
1 small red cabbage, finely chopped
3-4tbsp red wine vinegar
1 tbsp redcurrant jelly
For the port sauce
1 tbsp olive oil
4 banana shallots, peeled, finely chopped
1 carrot, peeled, finely chopped
55g/2oz smoked streaky bacon, chopped
1 tbsp redcurrant jelly
½ bottle ruby port
1 tbsp chopped fresh thyme leaves
½ bottle red Bordeaux wine
500ml/18fl oz veal jus or fresh beef stock
salt and freshly ground black pepper
a few drops of fresh lemon juice
2 tsp plain flour (optional)
dash olive oil (optional)
For the roast potatoes
6 King Edward potatoes, peeled, halved or quartered if large
3-4 tbsp goose fat

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the tea-infused venison, place the lapsang souchong tea leaves into a pestle and mortar and pound to a dust. Add the orange zest and olive oil and stir. Rub this mix into the venison fillet, wrap in cling film and leave to marinate for 1-2 hours.
3. For the pickled cabbage, heat some oil in an ovenproof dish with a tight-fitting lid, add the finely chopped red cabbage and redcurrant jelly and fry until the sugars from the jelly start to catch on the bottom of the pan. Pour in the red wine vinegar to deglaze the pan, stir well and cover the pan with a lid. Place in the oven and cook for about 30 minutes. Remove from the heat and keep warm.
4. For the port sauce, heat the olive oil in a saucepan, add the chopped banana shallots, carrots and smoked bacon and fry over a gentle heat until golden-brown. Add the redcurrant jelly, then deglaze the pan with the ruby port. Add the chopped thyme and reduce down until most of the liquid has evaporated. Skim any residue from the sauce throughout the reducing process.
5. Next add the red wine and reduce to the same point again. Add the veal jus or beef stock and reduce by half, skimming any froth from the surface throughout cooking. Pass the sauce through a fine sieve and return to a pan. Season with salt and freshly ground black pepper and add a few drops of fresh lemon juice. The sauce should be thick enough to coat the back of a spoon. If the sauce is not thick, enough, mix the plain flour with some olive oil into a thin paste, then stir this into the sauce with a whisk and boil again to thicken. Keep warm until required.
6. For the roast potatoes, turn up the oven to 200C/400F/Gas 6. Place the potatoes into a pan of boiling salted water and boil for ten minutes or until just tender. Drain and roughen the edges of the potatoes by shaking in a dry pan. Heat a roasting tin in the oven for five minutes and add the goose fat. Place the tray on the hob over a high heat until the fat smokes. Add the potatoes and carefully spoon the hot fat over the potatoes. Roast in the oven for 45 minutes or until golden-brown and crisp.
7. To cook the meat, remove the cling film and wipe as much of the tea leaves off the meat as possible. Heat an ovenproof pan on a high heat. Add the venison to the hot pan and sear the meat all over. Transfer the pan to the hot oven and cook for 3-5 minutes or until springy to touch. You may wish to cook the venison for longer if you prefer your meat more well-done. Remove from the oven and rest for ten minutes before slicing.
8. To serve, place the sliced venison on a bed of red cabbage with roast potatoes and rich port sauce.