
Layered Meat Sandwich
23h 35m
This layered meat sandwich is a feast for the eyes and a very fun recipe to make! It is perfect for celebrating the arrival of spring and family festivities.
The sandwich can be made and chilled up to 24h ahead, just bring it to room temperature before serving.
Feel free to explore your creativity when decorating this layered meat sandwich!
Preheat the oven to 70 °C
Melt 2 tbsp of butter in a hot pan over medium-high heat
Sear a 1 kg 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 70 °C as the internal temperature of the steak
Trim, peel, and slice 2 small red onions
Trim, peel, and coarsely chop 3 garlic cloves
Pick ½ tbsp of fresh rosemary
Chop the rosemary leaves with ½ tsp of fresh thyme
Coarsely chop 100 g of sliced bacon
Coarsely cut 250 g of clean chicken livers with a pair of scissors
Add 75 g 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 ½ tsp of dried thyme and season with salt to taste. Stir fry for 2m to partially cook the chicken liver
Add 100 ml of red wine and cook, stirring occasionally, until the liquid is reduced to ¼
Transfer everything to a deep bowl and add 75 g 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 1 onion
Peel and coarsely chop 3 garlic cloves
Remove 1 tbsp of fresh rosemary leaves from the stem
Roughly chop the rosemary with 1 tbsp of fresh thyme
Add 10 juniper berries to a mortar and grind to a coarse powder. Transfer to another container
Add 10 white peppercorns to a mortar and grind to a coarse powder
Fill a pan with 4 cups of water. Add the sliced onion and garlic
Add 4 tbsp of salt and 50 g of sugar
Add 1 tbsp of dried thyme and the chopped fresh herbs
Add the crushed juniper berries and the black peppercorns. Add 1 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 1 cup of cream cheese and ½ cup of mayonnaise until combined
Cover it with cling film and refrigerate until firm
Trim, peel, and chop 1 onion into medium pieces
Peel and chop 2 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 2 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 3 cups of thawed, frozen green peas
Add 3½ tbsp of olive oil and 2 tbsp 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
Plate the green pea guacamole and garnish with chopped parsley and olive oil to taste
Remove the steak from the brine and thinly slice it. The roast game meat is ready
Remove the crusts from 1 loaf of wheat bread and cut 3 slices lengthwise
Place 1 slice of bread over a piece of parchment paper. Evenly spread a thick layer of the Chicken Liver Pâté. Add 1 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!
Yield 12 people
Wheat Bread
1 loafCream Cheese
1 cupMayonnaise
½ cupFresh Herbs
to tasteAsparagus
to tasteCucumber
to tasteThinly sliced Cherry Tomato
to tasteThinly sliced Radish
to tasteEdible Flower
to taste
Roast Game Meat
Frozen Moose Steak
1 kgButter
2 tbsp
Chicken Liver Pâté
Chicken Liver
250 gSliced Bacon
100 gSmall Red Onion
2Garlic
3 clovesButter
150 gRed Wine
100 mlFresh Rosemary
½ tbspFresh Thyme
½ tspDried Thyme
½ tspBlack Pepper
to tasteSalt
to taste
Brine
Juniper Berry
10Dried Thyme
1 tbspDried Bay Leaf
1White Peppercorn
10Rosemary
1 tbspThyme
1 tbspOnion
1Garlic
3White Sugar
50 gSalt
4 tbspWater
1 l
Green Pea Guacamole
Frozen Green Pea
3 cupsLarge Potato
2Onion
1Olive Oil
3½ tbspOlive Oil
to drizzleWhite Wine Vinegar
2 tbspTomato
2Picked Parsley
to tasteGround Black Pepper
to tasteSalt
to taste
Equipment
Offset spatula
Parchment Paper
Probe Thermometer
Freezer Bag
Hand Blender
Kitchen Scale
Hand Blender