MEAT RECIPE

French Cheese Baguettes with Leftover Venison

Ingredients

200g of left over venison leg meat
4 baguettes sliced in half
Mayonnaise
1 tin of tomatoes
1/2 cup of grated cheese
200g French Brie sliced*
1/2 cup of pickles thinly sliced
1 handful of parsley torn
sea salt

*if you don’t have brie any mild soft creamy cheese such as dauphinoise will work

Equipment:
Fire pit

- Feeds 4 -

HOW TO MAKE IT

1. Light your fire about 1 hour before you’re ready to cook and let the coals burn down to a slight flame.

2. Place a pan on the flame and add in the venison and the tin of tomatoes and allow the liquid to cook down. You just want to warm up your meat here and the tomatoes will make sure it stays hydrated during this process.

3. Go find some sticks to create a fire grill (reference images above and below), and smear a generous amount of mayonnaise on the sliced baguette and place them face down over the fire until crispy and golden brown.

4. Rotate your baguette so the crust is on the fire and top with the tomato meat mixture.

5. While warm, place slices of your soft cheese of choice on the tomato meat, top with pickles and parsley and sprinkle the grated cheese on top to finish.

6. Fold your sambo together and eat straight away. Best enjoyed with friends!