Venison in Port

• ¼ pint olive oil
• ¼ pound butter
• 2 carrots

Combine olive oil and butter in a braising pan. Add sliced carrots, onion, garlic, thyme and bay leaf. Place saddle of venison, seasoned with salt and freshly-ground black pepper, on this bed of aromatics. Cover the pan and cook in a moderate oven (375°F. Mark 4) until the saddle begins to brown. Pour ⅓ bottle