@nic I can get a bottle of brandy good enough to serve to guests (who don't know their brandy) and to cook with, 8 euros. Calvados I have nicer bottles of, 15 euros and up, depends where it comes from of course.
@euge the sandwich, while delicious, was a disaster. Too much of everything. I would recommend the following recipe, which basically cuts in half everything - I'll be using this the next time I make it:
100 g shallots, 30 g butter, 250 g forest mushrooms, cooked in the butter for a good while (like french onion soup). Add a bit of bone marrow if you like, but I thought it brought way too much richness.
Meat, use 500 g of either bison or venison, at least an inch thick, cooked sous vide to between rare/medium rare, 53.5 celsius for at least two hours and no more than 8. After cooking, sear in a very, very hot pan for not very much time at all lest you risk over-cooking. Let rest, then slice across the grain into thin-ish strips, or use a meat slicer. Scoop out all the stuff from inside the bread, and put in half of the sliced meat, then all of the mushroom mixture, then the rest of the sliced meat. cap with bread top, wrap in butcher's paper, tie tightly with twine, then wrap in alu foil and put under a heavy cutting board with cast iron things on top.
That's how I'm gonna do it next time anyway... Think of it like an italian beef but better.