Ingredients

• 55g/2oz unsalted butter
• softened
• 3 parsnips
• peeled and thinly sliced
• 3 potatoes
• peeled and thinly sliced
• 1 onion
• sliced
• 3 garlic cloves
• sliced
• 300g/10½oz gruyère
• grated
• 300g/10½oz strong cheddar
• grated
• 200g/7oz Stilton
• crumbled
• 3 fresh thyme sprigs
• leaves removed
• 1 litre/1¾ pints double cream
• pinch grated fresh nutmeg
• pinch salt
• pinch white pepper
• 100ml/3½fl oz olive oil
• 1 fresh oregano sprig
• leaves removed
• 1 tbsp garlic purée
• 800g/1lb 12oz venison rump
• 150ml/¼ pint red wine
• 150g/5½oz unsalted butter
• diced
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C/Gas 6. Grease a deep baking dish with the butter.
• Alternately layer the parsnips
• potatoes
• onion and garlic in the dish
• sprinkling between each layer with a mixture of all three cheeses and a few thyme leaves. Continue to layer until all of the ingredients have been used up
• reserving a few thyme leaves and some cheese.
• Place the cream in a saucepan with the reserved thyme leaves
• nutmeg
• salt and white pepper and heat for a few minutes
• until warm. Pour the cream into the baking dish
• making sure the cream has properly soaked through all the layers.
• Scatter the reserved cheese over the top
• cover with kitchen foil and bake for 1½ hours
• or until the vegetables are tender. Remove the foil and crisp the top for a further 20 minutes. Leave to stand for 30 minutes before serving. Keep the oven on.
• For the venison
• blitz the oil
• oregano and garlic purée in a small food processor. Season with salt and pepper. Rub the paste all over the venison rump.
• Place a frying pan over a high heat
• add the rump and seal on all sides. Place the rump in a roasting tin and cook in the oven for 8–10 minutes. Leave to rest for a further 10 minutes before carving.
• Transfer the juices from the roasting tin to a saucepan and place over a medium heat. Add the red wine and simmer until reduced by half. Whisk in the butter until you have a thick consistency. Season with salt and pepper.
• Cut the venison into slices and place on warmed plates with the gratin on the side. Spoon the sauce over the venison and serve immediately.