March and April are traditionally months where we as hunters spend a lot of time in the forest and fields. These are the months par excellence to do predation control and observe what new life is developing. Within a few weeks, in the month of May, the short new roebuck season will begin. In other words, it is vital to know what is in your area in order to select the right bucks for culling.
Together with Stefaan, we went into the Walloon forests for the first weekend to observe which deer were where. In order not to lose too much time, I provided a quick lunch to eat in the forest. With a little preparation the night before, the effort at the time itself is minimal, but the result is extremely tasty.
Of course, this recipe is also completely suitable for preparing at home. In no time you can conjure up a delicious quick lunch on the table!
The day itself
- Make a fire in a suitable place to fry the meat. Prepare all the ingredients.
- Season the meat with salt and pepper.
- When you have enough warm coals, place the cast iron pan in the fire with a knob of butter. Fry the meat until nice and pink on the inside.
- Remove the meat from the pan and set aside to rest. Add the onions to the pan and let it caramelize for a while.
Place the baguette on the side of the fire to warm it up briefly. If you work with a grill, you can put them on the grill for a short time.
Now assemble your bun. Brush the bottom with curry ketchup. Place the fresh salad and tomato leaves on top. Slice the meat and place them on the bun, followed by the caramelized onion. Finish the bun by sprinkling it with a mixture of onion, parsley and lemon zest.
The preparation
- This DIY curry ketchup is a flavor bomb that will give your sandwich the necessary spice. You can use it jovially, but don’t overkill the whole thing. Put all the ingredients in a bowl and make sure everything is mixed well. Put it in a small jar or spray can.
- Peel some lemon zest, rinse thoroughly and cut very fine brunoises.
Wash the parsley and chop it finely.
Add both to the roasted onions and mix briefly. - Wash and cut the remaining ingredients into the correct shape or size and lay them out in a box, jar, container. The thing that is easiest for you.
- You can already bake the sandwich in the oven or an alternative is to get an oven-fresh baguette from the local bakery in the morning.
- Provide a small cooler bag that you can take with you in a backpack so that the ingredients stay sufficiently fresh.
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Reef Fillet Supplies Possibly a firelighter |
Homemade curry ketchup
4 tablespoons ketchup 2 tablespoons of good olive oil 1 tablespoon curry powder 1 teaspoon cumin 1 teaspoon tabasco 1 teaspoon turmeric 1/2 teaspoon garlic powder 1 pinch of cayenne pepper A few drops of lemon juice
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Ingredients
1/2 baguette A few leaves of fresh lettuce A few slices of tomato 1/2 red onion, sliced 2 tablespoons roasted onion 2 tablespoons parsley 1 teaspoon lemon zest Butter
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We recommend that you be careful when making open fires in nature. Always take into account the applicable guidelines, e.g. in case of drought So always inform yourself in advance.
Bon appetit
Article and recipe: Sander Herbosch
Photos: Stefaan Rotthier
