Ingredients

• 400 deg oven
• 7 ingredien bone the loin
• 3 loin of venison
• 2 tomatoes
• 2 sprigs thyme (fresh)
• 2 bay leaves
• 1 from the lordre de bon temps menu in northern bounty
• 1 sprig thyme
• 1/4 port
• 1/4 shallots (minced)
• 700 ml beef stock
• 240 ml olive oil
• 95 gr carrot
• 60 gr onion
• 50 gr celery
• 45 ml sherry wine vinegar
• 32 gr currant jelly (red)
• 28 gr butter
• 28 gr clarified butter
• some garlic
• some salt and pepper
• some black pepper