‘Venison Schnitty Sanga’ Recipe #2 from our wild venison cooking demo @samplefoodevents You can whip these up in under 10mins and they are so damn tasty! Method and ingredients coming this arvo. ‘Venison Knuckle’ from @fairgamewildvenison
Venison Schnitty Sanga
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 2 Sangas
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 12 minutes
- Serves: 2 Sangas
Ingredients
- 300 g Venison Knuckle
- 1 Egg
- Panko Breadcrumbs
- Grapeseed Oil
- Kepwie Mayo
- Iceberg Lettuce
- Avocado
- Sourdough
- Flakey salt
- Cracked Pepper
Method
- 1)
Fill a heavy based pot with 1L of grape seed oil and heat it to 190C.
- 2)
Cut venison into 2 equal portions 1cm thick and cover with baking paper then hammer it out with a meat hammer or rolling pin to tenderise the meat.
- 3)
Crack 1 egg into a bowl and whisk it up, pop your panko crumbs into another bowl. Coat the venison in the egg then coat them in the oanko crumbs. Press them into the venison with your first to ensure they coat the meat evenly. Pop the venison into the oil at 190C until golden then hit it with some Flakey sea salt.
- 4)
Lay out your sourdough and top with avo, thinly sliced iceberg lettuce, crispy venison, drizzle of kewpie then the sourdough lid. cut in half and enjoy!