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    Grilled Venison and Green Sauce Sandwich.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Grilled Venison and Green Sauce Sandwich.

    Post  Admin on Sat Nov 22, 2014 1:34 pm

    Serves 4

    Preparation: 20 mins + 4 hours marinating

    Cooking: 10 mins

    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
    tbsp baby capers
    medium shallot, finely chopped
    Juice of half a lemon
    4 tbsp olive oil
    1small clove of garlic, finely chopped

    To finish
    8 slices of sourdough, medium sliced and toasted
    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 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.

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