The Ultimate Venison Sanga

The Ultimate Venison Sanga

Serves 2 | Prep time – 20 Minutes | Cook time – 6+hrs

Ingredients

Meat

• Whole leg or Shoulder of Venison

• 3tbsp Dijon Mustard

• 2tbsp Coriander seeds - crushed

• 1tbsp Fennel Seeds - crushed

• 2 tbsp Smoked Paprika

Sanga

• Turkish Bread (Or whatever you choose) - Lighty oiled and then toasted

• Hommus

• Lettuce

• Tomato - Sliced

• Red Onion - Sliced

• 1 Eggplant - roasted

• Dijon Mustard

• Kewpie Mayonnaise

• Lemon

• Salt, pepper & Olive Oil

  Method

Step 1. Roast the meat
Give the meat a good massage of mustard, olive oil and salt. Once thoroughly coated, rub down with the spices.
Place in an oven tray, sealed with baking paper and then alfoil. Roast at 140 degrees for 6 hours (This depends on the size of your meat ofcourse, but cook until it’s falling off the bone. Once cooked, let rest then pull the meat, soaking it in its own juices. Set aside and keep warm for sandwich making

Step 2. The Roasted Eggplant

Place a whole eggplant over an open flame and rotate until the whole outer layer is completely burnt and charred. Once it looks like it’s flown into the sun, place it in a bowl and cover with gladwrap. Let rest, then peel off the outer burnt crust to reveal the soft smokey insides. Give it a little mix before seasoning with salt, pepper and olive oil, then give yourself a pat on the back. You basically just made babaganoush.

Step 3. The Sanga
Construct the sanga in this order -
Bread - Dijon - Hommus - Lettuce - Tomato - Red Onion - Roasted Eggplant - Pulled Venison - Mayo & Mustard - Bread.

Optional extras - Pickled fennel goes along way & so does a hot sauce!