Rare roast venison, mustard mayonnaise, gherkin and lettuce on white bread Recipe

By TogAdmin Published: April 5, 2013

  • Yield: 4 Servings

Photo and Recipe by Charley May



  1. Place venison in a bowl suitable for marinating and add salt and pepper to season. Cut the oranges and squeeze the juice over the meat, if necessary add a little orange juice from a carton. Add about half a cup of gin. Strip the leaves from the thyme sprigs and add to the mix. Mix the marinade and bath the meat in it. Add the honey over the top of the meat and let the mix stand for about an hour (the longer the better).
  2. Remove the venison from the marinating bowl and place in a roasting tin, cover in tin foil to keep the meat moist, take the foil off for the 10 minutes to allow the meat to crisp. Cook the meat, allowing around 15/20 minutes per pound at gas mark 8, or 230 Celsius, remove and allow the meat to stand. The meat must be used cold.
  3. Thinly slice the venison and add to the bread. Slice one gherkin for each sandwich and add. Add lettuce or roquette leaves and squeeze a generous amount of French’s mustard mayonnaise. Serve with game chips.
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