Grilled Venison and Green Sauce Sandwich

Meal: Main
Serves: 4
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.