A grilled venison and green sauce sandwich
Prep Time:
4 Hours
Cook Time:
4 Hours
Ready In:
4 Hours 4 Minutes
8 anchovies in olive oil
2 large cloves garlic, peeled and finely chopped
Zest of ½ lemon
Freshly ground black pepper
150 ml/¼pt red wine
600 g/1¼lb venison fillet

For the green sauce
2 tbsp fresh tarragon, finely chopped
2 tbsp fresh marjoram, finely chopped
½ tbsp baby capers, drained
½ medium shallot, finely chopped
Juice of ½ lemon
4 tbsp olive oil
1 small clove garlic, peeled and finely chopped
Sea salt

To serve
8 slices sourdough, medium sliced
½ tsp Dijon mustard per sandwich
In a small saucepan gently fry the anchovies in their olive oil for 2 minutes or so until they have totally collapsed – you will see this happen when you stir them with a spoon. Add the garlic, lemon zest and black pepper before pouring in the wine. Bring up to a simmer then turn off the heat and leave to cool.

Put the venison fillet into a bowl and pour over the marinade. Leave to marinate for 4 hours.

In the meantime, make the green sauce. Mix together the tarragon, marjoram, capers, shallot, lemon juice, olive oil and garlic then season with sea salt to taste.

Heat a griddle until hot. Remove the venison from the marinade and sear on the hot griddle for 3-4 minutes on each side, brushing occasionally with the marinade – it should be well coloured on the outside and pink in the middle.

Toast the sourdough bread and spread the mustard over 4 slices. Slice the venison and lay it on top. Spoon over the green sauce then top each with a remaining slice of toast. Eat immediately.


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