8 anchovies in olive oil
2 large cloves garlic, finely chopped
Zest of half a lemon
150ml red wine
600g venison fillet
For the herb sauce:
2 tablespoons fresh tarragon, finely chopped
2 tablespoons fresh marjoram, finely chopped
½ tablespoon baby capers
½ medium shallot, finely chopped
Juice of half a lemon
4 tablespoons olive oil
1 small clove garlic, finely chopped
For the sandwich:
8 medium slices sourdough bread, toasted
½ teaspoon Dijon mustard per sandwich
1. In a small saucepan gently fry the anchovies in their olive oil for 2 minutes, or until they have totally collapsed – you will see this happen when you stir them with a spoon.
2. Add the garlic, lemon zest and pepper to the pan before pouring in the wine. Heat up to a simmer, then turn off the heat and allow to cool. Marinate the venison fillet in the mixture for 4 hours.
3. Meanwhile, make the herb sauce. Combine the tarragon, marjoram, capers, shallot, lemon juice, olive oil and garlic together. Season with salt to taste.
4. Over a hot griddle, 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.
5. Toast the bread and spread the mustard over 4 slices. Slice the venison and lay it on top. Drizzle on the herb sauce and top with the remaining slice of bread.
Recipe courtesy of www.gametoeat.co.uk