Reebout with thyme and port sauce

Name: reebout with thyme and port sauce
Cook time: 40 min
Total time: 100 min
Yield: 4
Cuisine: French
Ingredients: 6 toe garlic; 4 el traditional olive oil; 900 g reebout of the salesman at room temperature; 12 twig fresh thyme; 5 el unsalted butter or margerine; 200 ml Red port; 4 el wild fond; 50 ml fresh cream

Reebout prepared with port sauce and herbs.

Ingredients

Kitchen Stuff

1 roasting pan
1 meat thermometer

Directions

Preheat the oven to 200 ° C.
Halve the garlic cloves in length. Grease the roasting pan with oil. Dab the reebout dry with kitchen paper.
Make 12 small notches with a knife. Fill each with ½ of garlic and 1 sprig of thyme (pickle). Sprinkle with salt and pepper.
Heat the butter and oil in a large frying pan and fry the bolt in 5 min. All around. It does not matter if the bone sticks out of the pan.
Put the bolt in the roasting pan, pour the shortening over it and spread the butter in flakes over it.
Insert the thermometer into the thickest part of the meat. Bake the bolt for approx. 45 minutes or until the thermometer shows 70 ° C. Baste with shortening every 15 min.
Take the meat out of the oven. Cover the meat with aluminum foil and leave to rest for 15 minutes.
In the meantime, pour the frying fat from the reebout into a saucepan. Add the port and game fondue and bring to the boil. Leave to boil for 15 minutes on low heat.
Add the whipped cream and season with salt and salt. Serve the reebout with the sauce.