Christmas is just around the corner. In many homes you can already feel the \"magic\" wafting through the smells of wonderful sourdough for borscht, or herring biting through spices. The storefronts are full of Christmas decorations, and I won't mention the decorating frenzy of the big markets. In all this busyness, it's worth making life in the kitchen as easy as possible (because this part of preparation, as we know, takes the most time). Let's bet on dishes that are, in addition to their original purpose, also an excellent base for transforming them quickly into something completely from another dimension - surprising in its simplicity, and how delicious! I wanted to introduce you to my way of making a fantastic solid venison sandwich that can successfully be a separate dish!
\r\n\r\n\r\n\r\nIn many homes the old Polish custom hosts venison, and I highly encourage you to enjoy this meat, because it is, contrary to opinion, widely available and at very decent prices, and this is due to the almost exemplary hunting economy in our country, which in turn translates into the exuberance of fauna in our forests. One could talk at length about the health benefits of eating venison. Since venison, \"roast\" immediately comes to mind, and we'll deal with this dish.
\r\n\r\n\r\n\r\nLong roasted at a low temperature, \"low and slow\" style of meat, scented with roots: clove, bay leaf, rosemary, or, of course, juniper is a surefire way to create the perfect dish for the holidays. You can rely on this combination \"as if it were Zawisza\". Well ok we made a nice roast for a family dinner and thus went from the stage of \"don't move it for Christmas\" to \"eat it or it will spoil\". We had a lot of leftovers left over. How to use it? Is it only the dog that will benefit from it? The process of long and slow roasting will make the meat tender and practically fall apart under the fork. Let's take advantage of this fact and make a Christmas sandwich with jerked venison. Before we start I would like to reassure you that this recipe will successfully apply using a whole range of meats.
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\r\n\r\n\r\n\r\n\"shred\" the meat with 2 forks into 2 cm pieces. Then fry the resulting pieces in a small amount of olive oil so that they brown. If necessary, salt and pepper to taste. Now it's time for the chutney, with which we will combine our meat. In a saucepan over low heat, we caramelize the onions with the oil. We cover the whole thing with sugar and add butter. It is very important not to stir it. Only when it begins to bubble and slightly darken do we add to the resulting base tomatoes, cloves, juniper, rosemary, and salt and pepper to taste and then mix everything thoroughly. Now there is nothing left to do but to arm ourselves with a little patience and give time for the jamik to \"saturate\" by lazily \"bubbling\" over a low heat - like a good broth. It will be ready the moment it thickens. In case the pelatti turned out to be not very fleshy, you can add a little water to keep the whole thing from burning. The finished concoction is mixed with the jerked venison.
\r\n\r\n\r\n\r\nWe have the meat ready. Now we prepare the bread. We cut the buns in half and fry them in butter on one inner side. We keep the bread on the fire until it browns beautifully and gets crispy.
\r\n\r\n\r\n\r\nNow it's time for the last ingredient of the dish. Slightly smash the walnuts (a bag + meat pestle, a pastry roller, or - my recommended device - a wine bottle - will work great for this task. Of course, the wine should be drunk first ?). Thus prepared we roast on a dry pan and cool.
\r\n\r\n\r\n\r\nOk, we already have the elements ready, so it's time to assemble the sandwich. We put a solid portion of meat with chutney on the bun, sprinkle with nuts and cover with arugula leaves. We close the sandwich with the second part of the bread and...done! Time to repeat the folding process as many times as there are hungry people in the house ?
\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nThe Heuresis team wishes everyone a delicious meal!
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