9 tea bags Dilmah English Breakfast Tea
2 fillets Venison tenderloin (320g each)
2 tablespoons Olive oil
12 White Asparagus spears
75g Butter
¼ cup (60ml) Chicken stock
12 Chestnut Mushrooms
4 King Browns Mushrooms (cut into 1cm cubes)
100g Swiss Brown Mushrooms (cut into 1cm cubes)
100ml Venison or good-quality veal jus

Method of Preparation
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 jus, add the remaining tea bag and simmer for 5 minutes. Remove from the heat and infuse for 20 minutes. Strain the jus 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.