4 x 220g venison haunch steaks
For the pan haggerty
1 onion thinly sliced
80ml olive oil
600g grated root vegetables (celeriac carrot potato etc)
75g mature Lancashire cheese grated
70g unsalted butter
For the sauce and root vegetables
8 baby turnips
4 baby carrots
8 pieces celery 4 lengths
600ml game stock
¨÷ bottle full bodied red wine
Splash of raspberry vinegar
4 crushed juniper berries
1dsp redcurrant jelly
For the garnish
4 blanched shallots
Splash of clarified butter
4 sprigs deep-fried thyme
For the pan haggerty sweat off onion and cook for 2-3 minutes in half the oil then add the seasoned grated root vegetables ensuring that they are free from moisture and patted dry. Then layer alternately with grated cheese seasoning and grated cheese with butter for each layer.
Finish with a layer of cheese then start off on top of the stove for 2-3 minutes before placing in a preheated oven at 200¨¬C for about 45 minutes or so until cooked through and golden brown.
For the sauce and root vegetables first cook off the cleaned root vegetables in the game stock to reduce down for the sauce. When the vegetables are cooked set aside and keep warm.
For the sauce reduce down the wine raspberry vinegar juniper berries and redcurrant jelly by two-thirds along with the cooking liquor for the root vegetables. Check seasoning. Put through a fine chinois and keep warm.
Cut out four discs of the pan haggerty with a 5cm cutter then split in half lengthways. Pan-fry the venison haunch steak in the remaining oil for two minutes either side leave to rest for a couple of minutes to allow the meat to blush. Colour the blanched shallots in the same pan to use in the garnish as well.
Place the four bottom halves of pan haggerty on to four warmed dinner plates. Arrange a pile of root vegetables alongside. Carve the venison into about six or seven slices and top with the other half of pan haggerty. Then spoon over the warmed juniper sauce garnish with a sprig of deep-fried thyme and serve immediately.