Venison haunch recipe with Cafe de Paris butter

Ingredients

• 250g unsalted butter, softened
• 2 tbsp ketchup
• 2 tSp French mustard
• 20g good-quality olive oil
• 1 tbsp shallots, finely chopped
• 4 large cloves garlic, finely grated
• 6 anchovies, finely chopped
• 2 tsp capers, finely chopped
• A good sprig of mixed parsley, tarragon, chervil and chives, finely chopped
• 2 tsp Lea & Perrins Worcestershire sauce
• 1 tbsp brandy
• 1 tsp chopped thyme
• ½ tsp salt
• A touch of grated nutmeg
• A tiny, but very important, dash of sherry vinegar
• Plenty of freshly ground black pepper
• 200g red deer haunch steak (at room temperature, well seasoned with salt)
• A little light oil
• 10g plain butter
• 30g (or good dollop) Café de Paris butter
• A sprig of thyme (or stalks from the thyme sed for Café de Paris butter)