Roasted Venison, Pommes Maxim and Sauce Grand Venuer Recipe

Ingredients

• 2 racks of Cervena venison
• 2 Tbsp peanut oil
• 2 Tbsp butter
• 10 shallots
• ½ carrot
• ½ celery rib
• 2 cloves garlic
• 6 sprigs thyme
• 10 sprigs parsley
• 2 Tbsp tomato paste
• ¼ cup Champagne vinegar
• 2 cups Jordan Chardonnay
• 1 cup Jordan Cabernet Sauvignon
• 2 cups brown veal stock
• 2 cups brown chicken stock
• 15 peppercorns
• 1/3 cup heavy cream
• 2 Tbsp lingonberry preserves
• 6 purple Peruvian potatoes
• 1 cup peanut oil
• Salt and pepper to taste