The Glorious Shooter’s Sandwich Picnic
This English sandwich is a wonderful carryover from the days of formal British Shooting Parties. It was as close to a packable Beef Wellington as possible, and was a delicious addition to a formal Victorian Shooting Picnic. The original Shooter’s Sandwich was made with thinly sliced prime rib, which is very delicious. Keeping with my Wild Cuisine theme I make an equally delicious, saucy pulled elk which makes a wonderfully flavorful and moist sandwich.
February of this year I organized a Pop-Up Rabbit Hunt with the Sisterhood of the Outdoors.
We had a wonderful, and successful morning hunt! The finishing touch was a formal tailgate picnic, starting with the Shooter’s Sandwich at the center, accompanied by sparkling cider in champagne flutes, home fermented sauerkraut salad, and finished with my old family recipe of Apple Crumb Pie.
The cooking staff in English estate kitchens would hollow out a large loaf of crusty bread (Save the insides for bread pudding!) add layers of meat, sautéed vegetables, pate’, and whatever else they imagined delicious… then wrapped and weighted the sandwich in the refrigerator or ice box back then. The next morning, they packed up the delectable, savory bread wheels that could survive any horseback jaunt!
These take a little time, but are so beautiful, and very delicious! Well worth the effort! Do give it a try and enjoy!
Pulled Elk Ingredients:
- 2 lbs. venison roast (deer, elk, antelope, or goose breasts)
- 1 tablespoon brown sugar
- 1 1/2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dry mustard
- 1 tablespoon vegetable oil
- 3/4 cup venison or beef stock
- 1 tablespoon cider vinegar
- 1 teaspoon liquid smoke (I use Stubbs)
- 1/2 to 1 16 oz. bottle prepared barbecue sauce (I use Stubbs)
Pulled Elk Directions:
- Cut elk into 2 inch thich slices to speed up cooking process
- Combine sugar, chili powder, paprika, salt pepper mustard powder, to make a dry rub. Rub onto all sides of cut elk.
- Set your Instant Pot Pressure Cooker to “saute'”, add 1 tablespoon oil and heat to sizzling. Place seasoned elk into the hot oil and brown on all sides.
- Add the venison or beef broth, vinegar and liquid smoke to your the cooker, secure your pressure cooker lid, and cook on meat/high for 100 minutes.
- Let the cooker’s pressure release naturally for 15 minutes before doing a quick release.
- Using tongs remove elk pieces and then drain off the liquid.
- With the cookers lid off heat the BBQ Sauce on saute till simmering. pull or shred the cooked elk into the simmering sauce to desired consistancy.
- Turn off pulled elk to cool.
Shooter’s Sandwich Ingredients:
- 1 loaf artisan bread, preferably round & unslice
- 1 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 oz sherry
- 1 batch Pulled venison roast above (deer, elk, antelope, or goose breasts)
- 1 large sweet onion chopped
- 2 cups chopped fresh mushrooms
- 4 oz. pate’ with truffles
- 1 jar roasted red peppers
- Dressing: ¼ cup mayonnaise + 1 tablespoon Dijon mustard + 1 teaspoon horseradish + salt and pepper to taste
- Cut the top off the artisan bread just above of the top side crust curve, and remove the inside soft bread to leave a whole loaf crust shell ¼ to ½ inch thick all over.
- Mix the Dressing: ¼ cup mayonnaise + 1 tablespoon Dijon mustard + 1 teaspoon horseradish + salt and pepper to taste.
- Spread the dressing lightly all over the inside, and inside top of the bread bowl.
- Heat the olive oil and butter in a large saute pan. Sauté your chopped mushrooms till wet turns to dry. Make a well in the middle of the sauteed mushrooms. Add the 2nd tablespoon butter to bubbly, add chopped onions to the butter well in the middle, and saute till tender.
- Add sherry to mushrooms and onions simmer to reduce till nearly gone.
- Spread half of your pulled venison on the bottom of your bread bowl and level out.
- Layer roasted red peppers patted dry, over venison.
- Layer mushrooms and onions into bread bowl and gently pat to level.
- Layer roasted red peppers patted dry, over mushrooms and onions.
- Cut pate’ into thin rounds. Pat to make a thin contiguous layer over all the peppers.
- Layer in the last of the pulled venison and top with top crust round.
- Wrap in parchment or plastic wrap, and put into your refrigerator with a couple heavy cast iron pans to evenly weight the whole sandwich overnight.
- Keep your sandwich tightly wrapped and cut wedges at your picnic, or cut and tightly wrap wedges to be packed into your hunter’s packs.