Loin of venison
100 g chopped Shallots
2 tsp chopped fresh Parsley
8 heads of lavender
60 ml Brandy
1 Bay leaf
200ml Dry red wine
1 tsp Tomato puree
1 tbsp Redcurrant jelly
200 ml Brown game stock
1 tsp good Honey
50 g Unsalted butter
Venison trimmings
Place all ingredients, except venison, in bowl. Season well with black pepper. Mix well and add venison. Place in fridge for at least 2 hrs.
Heat a large, heavy bottomed, frying pan. Add a little oil and half the butter. When frothing stops, add venison loin. Brown well on all sides, ( 2 minutes on each side). Remove from pan and drain.
Add trimmings and brown well. Add tomato puree and cook for 2 minutes longer. Flame with brandy. Add stock and marinade. Bring to the boil and simmer for 30 minutes. Add honey, redcurrant jelly and reduce sauce to syrupy texture. Strain sauce and beat in remaining butter. Slice loin and serve.
