Anna Rogers of Very Good Venison lightens things up with a super-fresh herb, lemon and anchovy rub. Serve with salad and roasted vegetables for a lighter dish.

Herb & anchovy venison haunch | Serves 4


  • 3 tbsp olive oil
  • 1 garlic clove 
  • Large bunch of basil
  • Large bunch of parsley
  • Large bunch of mint
  • Juice of 1 lemon
  • 6 anchovy fillets
  • Twist of black pepper


  1. Put all the ingredients in a bowl, and use a stick blender to blitz.
  2. Spoon the green mixture over the venison haunch.
  3. Cook the meat at 200°C for 15 minutes per lb, plus an additional 15 minutes.
  4. Leave the meat to rest for a minimum of 30 minutes.
  5. Serve with roasted vegetables and salad.