- 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
- 8 slices of sourdough, medium sliced and toasted
- Half tsp Dijon mustard per sandwich
For the green sauce:
- 2 tbsp fresh tarragon, finely chopped
- 2 tbsp fresh marjoram, finely chopped
- Half tbsp baby capers
- Half medium shallot, finely chopped
- Juice of half a lemon
- 4 tbsp olive oil
- 1small clove of garlic, finely chopped
- 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.