Grilled Venison & Herb Toasted Sandwich

Serves: 4

You will need

8 anchovies in olive oil
2 large cloves garlic, finely chopped
Zest of half a lemon
Black pepper
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

Related recipes
Posted 9th Apr 2015

Nutty Cinnamon & Berry Granola

Nutty Cinnamon & Berry Granola

Posted 26th Mar 2014

White Chocolate & Fruit Breakfast Muffins

White Chocolate & Fruit Breakfast Muffins

Posted 26th Jan 2016

French Toast with Berries & Syrup

French Toast with Berries & Syrup

July issue on sale 7th June

Subscribe to our newsletter