Pan Fried Noisette Of Venison Recipe

• 70 gm Heather honey
• 100 gm Shallots
• 1 tsp Parsley, minced
• 6 x Lavender heads, up to 8
• 50 ml Brandy
• 1 x Bayleaf
• 6 x Crushed peppercorns
• 200 ml Dry red wine
• 1 tsp Tomato puree
• 1 Tbsp. Redcurrant jelly
• 7 fl ounce brown stock
• 1 Tbsp. Heather honey
• 10 gm Unsalted butter
•     Venison bones

Directions