Wild Game Katsu

Works with:

• Turkey (breast cutlets)

• Pheasant

• Dove

• Grouse, quail, chukar

• Venison or elk (backstrap or round)

Ingredients

Meat

• 1–1½ lb wild game or wild bird cutlets

• Salt & cracked black pepper

Breading Station

• ½ cup all-purpose flour

• 2 large eggs, beaten

• 1½ cups panko breadcrumbs

Panko Seasoning

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• Optional: white pepper or ginger powder

Frying

• Neutral oil (peanut, canola, vegetable)

Quick Marinade (Strongly Recommended for Birds)

• 1 tbsp soy sauce

• 1 tbsp rice vinegar or lemon juice

• 1 tsp honey or brown sugar

• 1 tsp grated ginger

• 1 clove garlic, grated

Marinate 20–45 minutes, pat dry before breading.

Instructions

1. Prep

   • Pound cutlets evenly.

   • Lightly season with salt & pepper.

2. Bread

   • Flour → egg → seasoned panko.

   • Press breadcrumbs in firmly.

3. Rest

   • Let sit 10 minutes before frying.

4. Fry

   • Oil at 350°F.

   • Fry 2–3 minutes per side until golden.

5. Internal Temps

   • Turkey / Pheasant: 160–165°F

   • Dove / Quail: pull at ~155°F, rest to finish

   • Venison / Elk: 130–135°F

6. Rest & Slice

   • Rest 3–5 minutes, slice into strips.

Easy Katsu Sauce

• ¼ cup ketchup

• 2 tbsp Worcestershire

• 1 tbsp soy sauce

• 1 tsp brown sugar

Optional: grated apple, mustard, or rice vinegar splash.