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Venison haunch with lapsang souchong tea

Published on November 15, 2016
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Lapsang souchong tea adds a unique flavour to this venison hanch dish served with red cabbage and sautéed potato from James Nathan of St Enodoc Hotel in Cornwall

Venison haunch

Serves 4

You will need

For the venison haunch:
Oil 1 tbsp
Orange ½, zest
Lapsang souchong teabag 1
Venison steaks 140g x 4

For the red cabbage:
Salt pinch
Redcurrant jelly 1½ tbsp
Orange 1, juice and zest
Red cabbage ½
Raspberry or red wine vinegar 2 tbsp
Red wine 1 glass

For the sautéed potatoes:
Potatoes 2
Salt to season
Butter 25g

For the port reduction:
Red wine vinegar 50ml
Orange ½, juice
Caster sugar 20g
Port 350ml


  1. To prepare the venison haunch: put the oil, orange zest and loose tea in a bowl and combine. Put the meat into the mix and rub well with the marinade. Infuse for 2–12 hours.
  2. To cook the venison: use the back of a knife to scrape off the tea leaves from the meat. Pre heat the oven to gas 6 / 200˚c. Heat a pan over a high heat and add oil. Sear the meat for 30 seconds on each side, then transfer to the oven for 2 minutes. Rest for 4 minutes before carving and serving with the other garnishes.
  3. For the braised red cabbage: heat oil and a pinch of salt in a large frying or sauté pan. Add the redcurrant jelly and fry gently until melted, then add the orange zest. Increase the heat and when it bubbles, add the cabbage. Stir to combine. Add the orange juice, vinegar and wine. Reduce the heat and simmer for about 30 minutes until the cabbage is soft and the liquid has evaporated.
  4. For the sautéed potatoes: peel the potato, square off the edges and chop into equal cubes (approx 2cm square). Blanch in boiling water for 8 minutes then immediately drain. Heat a sauté pan over a moderate heat and fry the potato in butter and oil until golden brown.
  5. For the port reduction: boil all the ingredients together and reduce until slightly syrupy.

Chef’s tip: ‘Source a whole venison haunch muscle so you can cut sinew-free steaks’ says James.

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