Christmas pulled pork sandwich

Holidays just around the corner. In many homes, you can already feel this "magic" floating in the aromas, great sourdough for borscht, or gnawing herring in spices. Storefronts display Christmas decorations, and I won't mention the folly of decorating big supermarkets. In this whole operation, it is worth making the life in the kitchen as easy as possible (because this part of the preparation, as we know, takes the most time). Let's focus on dishes that are, in addition to their original purpose, also a great base for transforming them quickly into something completely different - surprising in its simplicity, and how delicious! I wanted to introduce you to my fantastic solid venison sandwich which can be a separate dish! In many houses the old Polish custom of venison guests and I strongly encourage you to use this meat, because contrary to opinions widely available and at very decent prices, and this is because of the exemplary hunting economy conducted in our country, which in turn translates into lush fauna our forests. One could talk for a long time about the health benefits of venison. Since venison immediately comes to mind "roast" and we will take care of this dish. Long-roasted at low temperature, in the style of "low and slow" meat, fragrant roots: clove, bay leaf, rosemary, or of course juniper is a surety in creating the perfect dish for the holidays. You can rely on this statement "as on Zawisza". OK, we made a nice roast for a family dinner and thus moved from the stage "Don't move this for Christmas" to "Eat because it will break". We have a lot of leftovers. How to use it? Will only the doggie benefit? The process of long and slow baking will make the meat tender and practically crumble under the fork. Let's take advantage of this fact and let's make a Christmas venison sandwich. Before we begin, I would like to reassure you that this recipe will successfully apply, using a whole range of meats.

Ingreditents:

• Pulled venison
• Good bread (root rolls are great)
• Rocket
• Butter
• Good pelatti tomatoes
• Sugar cane
• Onion
• Oil
• salt
• Pepper
• Carnations (2-3 pieces)
• Juniper (5-6 balls)
• Rosemary (2-3 branches)

Preparation:

Meat, "forks" 2 cm pieces with 2 forks. Next fry the resulting parts in a small amount of oil to make them brown. IN if necessary, salt and pepper to taste. Now it's time for chutney with which we will combine our meat with. In a saucepan, caramelize onions over low heat with oil. We cover the whole with sugar and add butter. It is very important to him DO NOT MIX. Only when it begins to bubble and slightly darkens we add tomatoes, cloves, juniper, rosemary, and salt and to the resulting base pepper to taste and then mix everything thoroughly. Now it is not left to us nothing else but be patient and give time to jam he "saturated" lazily "flurrying" on a slow fire - like a good chicken soup. Will be ready when it thickens. In the event that pelatti were not enough soft, you can add a little water to protect against burning. Mix the ready mixture with the pulled venison. We have ready meat. Now we prepare bread. Cut the buns in half and fry in butter with one inner side. We keep bread on fire until beautiful will be brown and crunchy. It's time for the last ingredient of the dish. Walnuts are lightly broken up (bag + meat masher, rolling pin, or - the device I recommend - a wine bottle - will work great in this task. Of course, wine should be drunk first najpierw). So prepared, roast in a dry pan and cool. Ok, we are ready elements, so it's time to fold the sandwich. We put a solid on the roll a portion of meat with chutney, sprinkle with nuts and cover with rocket leaves. We're closing sandwich with the second part of bread and ... it's ready! Time to repeat the process, by the number of hungry family members.

Heuresis team wishes ya`all Enjoy!