Pan-seared Venison crusted with coffee or lavender (same technique)

-Start with frozen venison -For 225 gm, one scoop of ground espresso (or a few tsp of dried lavender flowers; don't worry it mellows and so will not be too intense afterward) in some olive oil oil, together with salt and pepper. -Heat a small pot on grade 6 for 3 minutes with a few tablespoons of olive oil -Sear the venison on each side for 2 minutes. -Use the remaining oil to drizzle afterward on the steak or the vegetable side I served it this time with a side of mostarda and garnished with parsley. Delicious!