SILVER FERN FARMS VENISON MINCE MENCHI KATSU & RADISH, PEAR & SESAME SALAD
Serves 4
1 pack Silver Fern Farms Venison Mince 1 onion, finely chopped 2 garlic cloves, minced 1cm piece ginger, finely grated 1 egg ¼ cup panko (Japanese breadcrumbs) Sea salt and pepper Flour for dusting 3 eggs, beaten 2 cups panko for coating ¼ cabbage, very finely sliced ¼ red onion, very finely sliced ¼ daikon, peeled and very finely julienned 1 pear, very finely julienned 4 radishes, finely sliced Canola oil for frying
Put the Silver Fern Farms Venison Mince, onion, garlic, ginger and egg into a large mixing bowl. Add the cup of panko and season well with salt and pepper. sing your hands knead the mix ture until well combined and sticky. Divide into 8 round pieces and flatten into ovalshaped patties. Coat the venison patties first with the flour, then dip in the beaten egg, and then the panko crumbs to coat. lace in the fridge for 3 minutes to set. eanwhile combine the cabbage, red onion, daikon, pear and radish in a large mixing bowl. Dress with a little sesame dressing (recipe follows and season well. oss to combine. Heat the canola oil in a large heavy-based frying pan and then shallow fry the patties for 3- 4 minutes each side until golden brown. Drain well on absorbent paper to remove excess grease. Serve with the radish and pear slaw and an e tra spoonful of sesame dressing.
SESAME DRESSING 50g onion, chopped 100g pear, peeled and chopped 50g rice or cider vinegar 60ml mirin 80ml soy sauce 1 tsp brown sugar 1 tsp honey 5g ginger, finely grated 5ml sesame oil 1 tsp wholegrain mustard 1 tbsp toasted sesame seeds
Blend all the ingredients, except for the mustard and sesame seeds, until smooth. Once smooth stir in the mustard and sesame seeds. Keep in fridge until needed.