Ingredients

4 x 7oz venison haunch steaks marinated in olive oil,garlic & rosemary overnight

Roasted root vegetables

2 carrots, 1 parsnip, ½ a swede, ½ a celeriac all cut into dice

Dauphinoise potato

2/3 large potato peeled & thinly sliced
1pt of double cream
1 bulb of garlic crushed
8oz of gruyere cheese
 
Method

Put cream in a saucepan with the garlic & simmer to infuse garlic for 20 minutes.  Strain the cream and layer the potatoes in an ovenproof dish, with cream & cheese with seasoning.   Bake in oven @ 180c until potatoes are cooked.  Remove from oven & keep warm.

Drizzle some olive oil on to root vegetables, season & roast in oven @180c until tender. Remove from oven & keep warm.

In a hot griddle pan cook the venison steaks to your desire & rest them for 5 minutes between two hot plates.

Deglaze pan with 1glass of red wine, reduce & add ¼ pt of good beef stock, reduce further, stir in a knob of butter and one shot of cherry brandy.  Serve vegetables and dauphinoise potatoes on to warm plates.  Slice the venison steaks and place on top of vegetables.   Glaze with sauce and serve.

Courtesy of The Royal Hotel, Comrie, Perthshire