One of my favourite dishes is venison fillet marinated with oil, Lapsang souchong tea and orange zest.
Normally I only cook this for me and my wife but now I plan to serve it for eight.
Before searing the meat the zest and tea needs to be scraped of as the tea leaves a bitter taste when burned.
Would you think it is possible to first infuse the oil with the tea and zest, sieve away the solids and use the clear oil to marinate the meat? Will it lose much flavour?
With best regards.