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Serves 4
Preparation: 20 mins + 4 hours marinating
Cooking: 10 mins
Ingredients.
600g venison fillet
8 anchovies in olive oil
2 large cloves of garlic, finely chopped
Zest of half a lemon
Black pepper
150ml red wine
Green sauce
2 tbsp fresh tarragon, finely chopped
2 tbsp fresh marjoram, finely chopped
½ tbsp baby capers
½ medium shallot, finely chopped
Juice of half a lemon
4 tbsp olive oil
1small clove of garlic, finely chopped
Salt
To finish
8 slices of sourdough, medium sliced and toasted
½ tsp Dijon mustard per sandwich
Method
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 pepper before pouring in the wine.
Heat up to a simmer, then turn off the heat and allow it to cool. Marinate the venison fillet in this for 4 hours.
In the meantime, make the green sauce. Combine the tarragon, marjoram, capers, shallot, lemon juice, olive oil and garlic together to form the sauce. Season with salt to taste.
Over a hot griddle or barbecue sear the venison fillet for 3- 4 minutes on each side, painting occasionally with the marinade. They should be well coloured on the outside and pink within.
Toast the bread (preferably using a barbecue) and spread he mustard over 4 slices. Slice the venison and lay it on top.
Apply green sauce and remaining slice of toast and eat immediately.
Preparation: 20 mins + 4 hours marinating
Cooking: 10 mins
Ingredients.
600g venison fillet
8 anchovies in olive oil
2 large cloves of garlic, finely chopped
Zest of half a lemon
Black pepper
150ml red wine
Green sauce
2 tbsp fresh tarragon, finely chopped
2 tbsp fresh marjoram, finely chopped
½ tbsp baby capers
½ medium shallot, finely chopped
Juice of half a lemon
4 tbsp olive oil
1small clove of garlic, finely chopped
Salt
To finish
8 slices of sourdough, medium sliced and toasted
½ tsp Dijon mustard per sandwich
Method
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 pepper before pouring in the wine.
Heat up to a simmer, then turn off the heat and allow it to cool. Marinate the venison fillet in this for 4 hours.
In the meantime, make the green sauce. Combine the tarragon, marjoram, capers, shallot, lemon juice, olive oil and garlic together to form the sauce. Season with salt to taste.
Over a hot griddle or barbecue sear the venison fillet for 3- 4 minutes on each side, painting occasionally with the marinade. They should be well coloured on the outside and pink within.
Toast the bread (preferably using a barbecue) and spread he mustard over 4 slices. Slice the venison and lay it on top.
Apply green sauce and remaining slice of toast and eat immediately.
