Rosa’s simple but flavorful tomato soup was followed by another straight-forward but very aromatic venison dish which was prepared in a way thatI never tasted before.Â
Rosa marinated venison in a mixture of dried lavender flowers – according to her, lavender was a favorite herb used int he southern part of Castella, Moulcia and Valensia in olden times -, black peppercorns and juniper berries. This marination was followed by simple pan frying. She served it medium rare with reduction of home made meat stock that was also infused with lavender flowers. For me, no venison has ever tasted as delicious as the one Rosa prepared. I will again share her recipe in my next post.