Here's a couple of sandwiches we like to prepare before we hit the wilds:
How to Make A (Proper British) Shooter's Sandwich
Poor man’s Beef Wellington, made for carrying about the countryside while hunting. When prepared properly, keeps well for up to 3 days as long as the wraps are not disturbed – no longer than 3 days.
1. You'll need your choice of crusty loaf, a couple of good thin cut steaks (about ½” thick or less) roughly the same shape as the loaf, 1lb of mushrooms and 1/2lb of shallots or mild onions.
Note: You could use Cubed Steak, mince some garlic and pound that into the meat prior to cooking – don’t overcook – or the garlic will get bitter!
2. Slice off the top quarter of the loaf, remove most of the center and save for breadcrumbs
3. Dice shallots and mushrooms fine and put about 4tbsp of butter into the pan. I got lucky and had a similar quantity of bone marrow left over in the fridge
4. Cook mushrooms and shallots in the butter until deeply browned and reduced in size. Once they're done, season to your taste. I used plenty of salt and black pepper, some finely grated garlic, a shot of brandy (or a good beer) and a splash of Worcestershire sauce. Those fearing scurvy might add some chopped parsley or other herbs of choice too
5. Season your steaks and bring them to the pink side of medium in a searing hot dry pan.
6. IMPORTANT: Don't rest the steaks. Work fast and tuck the first one straight into the bottom of the hollow loaf
7. Dollop in your hot mushroom mixture
8. Tuck your second steak over the mushrooms. At this stage I usually smear hot horseradish on the top steak and Dijon mustard on the inside of the lid
9. Fit the lid back on to the loaf
10. Wrap in wax paper and tie with butcher's string like this. Then wrap in two layers of foil and smash flat under a heavy cutting board and as many weights as you can find
11. Leave under the weights in a reasonably cool place (don't refrigerate) for at least 6 hours or preferably overnight. Remove the foil and cut through string, paper and sandwich. ENJOY!
Now the Good Ole American Version
Ingredients:
• Your choice of a crusty round loaf of bread (a sourdough bowl is perfect).
• 2 to 4 good boneless steaks (steak is always used for the traditional version), though sausages or other meats of your choice can be used as well. The size and quantity of meat needs to match up roughly with the bread that you select. The sandwich is layered; you want 2 layers of meat, each roughly filling the whole of the cavity of bread you scoop out of the loaf.
• 1/2lb of mushrooms, diced
• 2 good sized shallots, finely minced
• 2 cloves of garlic, finely minced
• 1/4C butter
• 2tbsp of olive oil
• 1C of Cognac (Brandy, Whiskey, Good Beer)
• 1/4lb of good soft milk cheese and some shaved Parmigiano-Reggiano (optional)
• 1/2C chopped Parsley
• A good coarse ground mustard - I prefer stone ground mustards)
• Hot prepared horseradish (optional)
Experiment with ingredients and flavors.
1. Slice off the top quarter of the loaf, hook out most of the crumb and save for breadcrumbs.
2. Cut your shallots, garlic and mushrooms into fine dice and add butter and olive oil to the pan.
3. Cook mushrooms and shallots in the butter and olive oil, stirring continuously, until they've softened, reduced in size and lost a substantial amount of moisture.
4. Slowly, and carefully add the cognac to the pan and reduce until the liquid is nearly gone - and absorbed into the mushrooms.
5. Season your steaks as you like and bring them to the pink side of medium in a hot pan or on the grill. Don't bother resting them. Work fast and tuck the first layer, dripping and hot, straight into the bottom of the hollow loaf. It doesn't matter if the juices leak now - in fact it just makes the whole thing even better.
Note: if instead of steaks you use Brats or other sausages, cook them thoroughly!
6. Layer in your hot mushroom mixture and then your cheese (if you choose to add it) then top it with your second steak(s). At this stage I usually smear hot horseradish on the top steak and Dijon mustard on the inside of the lid before fitting it back on to the loaf.
7. Wrap the whole thing in two layers of parchment paper and tie with butcher's string, press the whole package flat under a heavy cutting board or baking stone and as many weights as you can find. Leave under the weights in a reasonably cool place (don't refrigerate) for at least 6 hours before moving to a refrigerator overnight (with as much of the weight as you can fit with it). Other directions will tell you to leave the whole package out overnight - I don't think this is safe, so I move mine to the fridge after 3 hours on the counter.
8. Preheat your oven to 300°F.
9. Bake the now pressed sandwiches for 15 minutes on a baking stone or baking sheet - with paper and string
10. To serve cut through string & paper and slice the loaf into wedges. Best served sitting on a rock, on the side of a river or with a fantastic view.
Other options: Jalapeno Peppers, bell peppers, fresh/dried herbs of your choice, marinate the steaks before cooking/grilling – get creative – make a sandwich you will enjoy.
