Venison sauce

• 5 kg venison bones, cut in chunks 1 bunch thyme
• 500 g beurre noisette

Caramelise the venison bones and thyme in beurre noisette until completely brown and crispy (caramelise in small batches). Caramelise the vegetables seperately in beurre noisette. Fill a large pot with the bones, add the calves feet, the chicken feet and cover with brown chicken stock. Bring to the boil and then reduce the heat to low and skim all froth and fats. Cook on low heat and continue s