A shooter’s sandwich

Name: A shooter’s sandwich
Yield: Makes 1 massive sandwich
Cuisine: British
Ingredients: about 400 g leftover cooked meat, I used confit partridge (my favourite of the game birds) made for cassoulet and then shredded with my fingers. Don’t forget though, pheasant, chicken, duck, goat, or even a bloody wombat are all probably worth a go!; your favourite condiment: I used Dijon mustard; greaseproof paper and tinfoil; roughly 350 g leftover roast potatoes, cut about as thick as two £1 coins; ½ small jar of pickled walnuts (they’re usually about 350 g-390 g), drained and chopped over and over, until a slightly unattractive (but completely delicious) paste; 150 g packet of raw sugar snap peas, topped and tailed and really thinly sliced; 1 crusty loaf, could be sourdough, doesn’t have to be (same goes with a roll if you’re going mini); roughly 150 g chicken liver pâté (which I bought in the supermarket)

Preparation info

Makes
1
massive sandwich

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Originally invented as a way to make a Beef Wellington pocketable, the Shooter’s Sandwich is a wonderful thing. A terrine of sorts, made by hollowing out a loaf of bread, filling it up with goodies and pressing it overnight to be tucked into tomorrow. This recipe is intended to be made with leftovers – perhaps from a grand Bacchanalian game feast, but just as easily from a Sunday roast, a Christmas dinner, or indeed, from cooking other recipes in this lovely book.