Preheat the oven to <temperature>70<unit>°C</unit></temperature>

Melt <quantity>2<unit>tbsp</unit></quantity> of butter in a hot pan over medium-high heat

Sear a <quantity>1<unit>kg</unit></quantity> frozen moose steak until all sides have a medium brown color. Spoon the butter over the meat to help in the process

Transfer to a baking dish and roast for 8-12h, until a thermometer reads <temperature>70<unit>°C</unit></temperature> as the internal temperature of the steak

Trim, peel, and slice <quantity>2</quantity> small red onions

Trim, peel, and coarsely chop <quantity>3</quantity> garlic cloves

Pick <quantity>½<unit>tbsp</unit></quantity> of rosemary

Chop the rosemary leaves with <quantity>½<unit>tsp</unit></quantity> of thyme

Coarsely chop <quantity>100<unit>g</unit></quantity> of sliced bacon

Coarsely cut <quantity>250<unit>g</unit></quantity> of clean chicken livers with a pair of scissors

Add <quantity>75<unit>g</unit></quantity> of butter to a hot pan over medium-high heat

Add the onions and the garlic. Stir

Add the bacon and stir. Cook until the onions are translucent, stirring regularly

Add the chicken liver and the herbs

Add <quantity>½<unit>tsp</unit></quantity> of dried thyme and season with salt to taste. Stir fry for 2m to partially cook the chicken liver

Add <quantity>100<unit>ml</unit></quantity> of red wine and cook, stirring occasionally, until the liquid is reduced to ¼

Transfer everything to a deep bowl and add <quantity>75<unit>g</unit></quantity> of butter

Blend with a hand blender until smooth

Transfer to a serving bowl and cover with cling film

Place it in the refrigerator for 1h30m until firm. The chicken liver pâté is ready

Trim, peel, and slice <quantity>1</quantity> onion

Peel and coarsely chop <quantity>3</quantity> garlic cloves

Remove <quantity>1<unit>tbsp</unit></quantity> of fresh rosemary leaves from the stem

Roughly chop the rosemary with <quantity>1<unit>tbsp</unit></quantity> of fresh thyme

Add <quantity>10</quantity> juniper berries to a mortar and grind to a coarse powder. Transfer to another container

Add <quantity>10</quantity> white peppercorns to a mortar and grind to a coarse powder

Fill a pan with <quantity>4<unit>cups</unit></quantity> of water. Add the sliced onion and garlic

Add <quantity>4<unit>tbsp</unit></quantity> of salt and <quantity>4<unit>tbsp</unit></quantity> of sugar

Add <quantity>1<unit>tbsp</unit></quantity> of dried thyme and the chopped fresh herbs

Add the crushed juniper berries and the black peppercorns. Add <quantity>1</quantity> dried bay leaf

Bring the liquid to a boil for 4m over medium heat to extract the flavors. The brine is ready

Remove the moose steak from the oven and let it cool at room temperature. Transfer to a freezer bag and add the brine

Seal the bag and refrigerate for 4-5h to flavor the moose steak

Mix <quantity>1<unit>cup</unit></quantity> of cream cheese and <quantity>½<unit>cup</unit></quantity> of mayonnaise until combined

Cover it with cling film and refrigerate until firm

Trim, peel, and chop <quantity>1</quantity> onion into medium pieces

Peel and chop <quantity>2</quantity> potatoes into medium pieces

Place the onion and potatoes to a small saucepan

Season with salt to taste and cover with water

Bring to a boil over medium-high heat and cook until the potatoes are soft enough to be mashed

Chop <quantity>2</quantity> tomatoes into small pieces and reserve

Finely chop parsley leaves to taste

Strain the onion and potatoes, and transfer them back to the saucepan. Reserve the liquid

Add <quantity>3<unit>cups</unit></quantity> of thawed, frozen green peas

Add <quantity>3½<unit>tbsp</unit></quantity> of olive oil and <quantity>2<unit>tbsp</unit></quantity> of white wine vinegar

Season with salt and ground black pepper to taste

Blend until the ingredients are crushed but still slightly chunky

Add the chopped tomatoes and mix to combine. The green pea guacamole is ready

Remove the steak from the brine and thinly slice it. The roast game meat is ready

Remove the crusts from <quantity>1</quantity> loaf of wheat bread and cut <quantity>3</quantity> slices lengthwise

Place <quantity>1</quantity> slice of bread over a piece of parchment paper. Evenly spread a thick layer of the Chicken Liver Pâté. Add <quantity>1</quantity> more bread slice on top

Spread a thick layer of the Green Pea Guacamole over the bread, and cover with another slice. Use a spatula to even out the edges

Cover the layered sandwich with the cream cheese and mayonnaise mix

Refrigerate for 2h to chill and set

Decorate the sandwich to taste by pressing some raw asparagus and fresh greens around it. Wrap a cucumber ribbon around the base to hold the garnish

Top with rolled slices of the Roast Game Meat

Add some thinly sliced radish and tomatoes. Finish it with fresh herbs and edible flowers to taste

The layered meat sandwich is ready! Enjoy sharing it with your family and friends over a chilled glass of wine!