Venison Katsu Sando

Method

• 1)

  Melt the butter into a saucepan and add the sliced red onions and caramelise those down for 20/30 minutes until nice and jammy. Add a teaspoon of apple cider vinegar and take them off the heat and set to one side. 

• 2)

  Prepare the meat by slicing one cm thin slices of venison backstrap or leg and hammer them out if need be to fit the size of white sandwich loaf you have.

• 3)

  Add the eggs to a bowl and set to one side. Add the panko crumbs to a large bowl with heaps of room so they don/t spill over while crumbing and set to one side. 

• 4)

  Heat frying oil in a deep pan to 170C (i used a light olive oil), I chose to shallow fry so they cook on one side then flip you can add more oil and deep fry also if you like. Pop the venison steak into the egg wash then firmly press into the panko crumbs and get good coverage all around then place into the oil. Don’t overcrowd the pan and fry until golden for a couple of minutes then flip and do the same on the other side. Once golden, place onto a wire rack with paper towel underneath to catch the oil and keep them crispy then season with flakey salt. Repeat with all the steaks.

• 5)

  To assemble, place 4 slices of white bread and cover with onions, then the venison katsu then kewpie mayo. Top with a slice of white bread. Then to slice, use a bread knife and cut off all 4 sides of the Sanga and then in half. This is only for presentation so if you don’t care just enjoy.