Grilled Venison and Green Sauce Sandwich

Serves: 4

Difficulty: Easy

Preparation time: 20 mins + 4 hours marinating

Cooking Time: 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
• 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

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.