Pan Fried Venison Haunch Steak ' Pan Haggerty'

Serves four
 
This originates from Northumbria and I got the idea from Paul Gaylers "Passion for Cheese" book which I think is brilliant. The feel of this dish conjures up North Country food at its best.
Andrew Pern, Owner and Head Chef, The Star Inn, Harome, Nr. Helmsley, North Yorkshire
 
INGREDIENTS
4 X 220g Venison Haunch Steaks
1 Onion
600g Grated Root Vegetables (celeriac, carrot, potato etc.)
80ml Olive Oil
70g Unsalted Butter
75g Mature Lancashire Cheese
Seasoning
600ml Game Stock
8 Baby Turnips
4 Baby Carrots
8 Pieces of Celery in 4cm lengths
4 Blanched Shallots
4 Sprigs of Thyme
A splash of clarified butter
A third of a bottle of full bodied Red Wine
A splash of Raspberry Vinegar
4 Crushed Juniper Berries
1 dessert spoon of Redcurrant Jelly
 
METHOD
  1. Preheat the oven to 200c. Season the grated root vegetables patting dry to ensure they are free from moisture.
     
  2. Allow the onion to sweat in the olive oil for 2-3 minutes, then layer the grated root vegetables and grated cheese on top of this seasoning and brushing with the unsalted butter between layers and finishing with a layer of grated cheese.
     
  3. Cook for 2-3 minutes on top of the stove before placing in the oven and allowing to cook for approximately 45 minutes or until cooked through and golden brown.
     
  4. While the 'Pan Haggerty' is cooking prepare the vegetables and sauce. Cook the cleaned turnips, carrots and celery in the game stock then remove from the pan and set aside, keeping warm. Continue to cook the stock until it is reduced to a third its original quantity. Add to this the red wine, raspberry vinegar, Redcurrant jelly and crushed juniper berries. Set aside and keep warm.
     
  5. When the pan haggerty is cooked, cut out 4 discs with a 5cm cutter and split each round in half lengthways.
     
  6. Pan fry the venison haunch steaks in the clarified butter for two minutes on either side then leave to rest for a couple of minutes to allow the meat to 'blush'.
     
  7. While the meat is resting use the same pan to colour the blanched shallots.
     
  8. To assemble, place the bottom halves of the pan haggerty onto warmed plates, arrange a pile of root vegetables alongside, and carve the venison into 6 or 7 slices and place onto the pan haggerty. Place the top of the pan haggerty on to the venison and spoon over the warm juniper sauce. Garnish with a sprig of deep fried thyme and serve immediately.