Open Red Deer Sandwich

Name: Open Red Deer Sandwich
Total time: 30 min
Yield: 2
Ingredients: 1 can Pokka Canned Venison Meat (200 g); 1 red onion; 1 dl water; ½ dl apple cider vinegar; 1 tbsp sugar; ½ tsp salt; 4 slices of dark rye bread; butter, for spreading; 4 tbsp crème fraîche; freshly ground black pepper; a handful of fresh dill, parsley and chives

Canned red deer meat makes a quick topping for dark rye: warm it in a pan, pile it onto buttered bread and finish with pickled red onion and fresh herbs.

Serves 2
Time 30 min
Difficulty Easy

Serving suggestion. The photo is AI-generated.

Ingredients

1 can Pokka Canned Venison Meat (200 g)
1 red onion
1 dl water
½ dl apple cider vinegar
1 tbsp sugar
½ tsp salt
4 slices of dark rye bread
butter, for spreading
4 tbsp crème fraîche
freshly ground black pepper
a handful of fresh dill, parsley and chives

Method

Slice the red onion into thin rings. Heat the water, vinegar, sugar and salt until the sugar dissolves, pour over the onion and leave for at least 20 minutes.
Open the can and warm the meat with its juices in a small pan over a medium heat for 3–4 minutes, pulling it into rough shreds with a fork. It can also be used cold, straight from the can.
Butter the rye bread and spread each slice with a spoonful of crème fraîche.
Pile the red deer meat on top, season with black pepper and finish with the drained pickled onion and plenty of fresh herbs. Serve straight away.