Sandwich using wild game – A perfect adventure lunch
Do you find yourself craving a delicious and juicy sandwich for lunch when you're out hiking in the woods? If so, you should try out this recipe! This is a meal I regularly make during hunting season in the fall, or on winter trips. I prefer to make this meal on a campfire, but it's also possible to make on a camping stove. The only thing you'd need to bring is a pan. This is a good option to do year round. Some preparations can be done at home to save on time and to avoid having to bring lots of equipment, or if you'd like to make it very easy and quick you can make the entire recipe at home, pack it into aluminum foil and heat it up on the fire.
If you want to book a cookery course or a dinner into the wild, you can do it here.
Ingredients for 4 people:
200g tenderloin/sirloin of deer (or any other tender meat from wild game. Another option is to use beef).
8 slices of bread (your preferred type).
2 teaspoons of mustard.
1,5 tablespoons of fresh tarragon (or 1 tablespoon dried).
4 tablespoons of mayonnaise.
1 bag of spinach.
70g chanterelles or champignon mushrooms.
How you do it:
- Make the dressing (can be made at home and brought in its own container): Finely chop tarragon and mix together with the mayo and the mustard.
- Cut the mushrooms into bite size pieces and slice the asparagus lengthwise. Sauté the vegetables in a hot pan. Add the spinach towards the end and once it's cooked you can put the vegetable mix aside.
- Slice the meat into thin strips and sear quickly on high heat. Adjust the cooking time according to the thickness of the strips, as well as to your personal preferences. Put aside and let it rest for 2 minutes.
- Toast the bread in the pan while the meat is resting. If you're using a campfire, you can toast the bread with the help of a stick.
- Put the dressing on the bread and assemble the vegetables and the meat on top. Serve with cherry tomatoes on the side.
Translated by Bergljot Sindredottir Støer