For the tea-infused venison, place the tea leaves in a pestle and mortar and grind to a dust. Add the orange zest and olive oil and stir. Rub the mix into the venison fillet, wrap in clingfilm and leave to marinate for 1-2 hours.
For the port jus, heat the olive oil in a pan, add chopped shallot, 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 thyme and reduce until most of the liquid has evaporated. Skim residue from the sauce as you go.
Add the wine and reduce to the same point again. Pour in the beef stock and reduce by half, skimming any froth from the surface. Pass the sauce through a fine sieve and return to the pan. Season with freshly ground black pepper and add a few drops of lemon juice. The sauce should be thick enough to coat the back of a spoon. If not, add a little olive oil to the plain flour, mix into a thin paste, stir into the sauce with a whisk and boil again to thicken. Keep warm.
For the mash, put the squash, mustard and cream into a food processor, season with pepper and blend to a thick purée.
To cook the meat, preheat the oven to Gas 4, 180°C, fan160°C. Remove clingfilm and wipe as many tea leaves off the meat as possible. Heat an ovenproof pan on a high heat, and sear the meat all over. Transfer to the hot oven and cook for 3-5 minutes or until springy to touch. Remove from the oven and rest for 10 minutes before slicing.
To serve, lightly steam some green beans, slice in half lengthways, arrange on the mash and top with the venison. Spoon over the port jus and scatter over some toasted almonds and pea shoots.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.