Venison Scotch Eggs.
Scotch Eggs are my favourite go-to adventure snack.This classic picnic food has everything you could want in a neat little package. I usually throw them together the night before an action packed day ahead! My traditional Scotch Egg recipe has always had a thumbs up from those I have served it to, whether that be as a fuelling bite to eat for sailing crew flying around a race course, an inviting mouthful mid mountain climb or a deserving post wild swim snack!
This venison Scotch egg is relatively easy to recreate at home. Swapping out most of the traditional sausage meat for minced venison gives the filling a leaner, lighter texture, but double the flavour. Serve with a favourite chutney for the ultimate indulgent mouthful!
Venison Scotch Eggs:
makes 8 large scotch eggs.
500g of venison mince
250g of cumberland sausages, skinned
1 tsp thyme, chopped
1 pinch of black pepper
plain flour, for dusting
3 eggs, beaten
200g of Panko breadcrumbs
oil, for deep-frying
Bring a large pan of water to the boil and add the whole eggs. Cook for 6 minutes, then drain and refresh in iced water. Once cool enough to handle, carefully peel* and set aside.
*peel the eggs under running water to prevent breaking the skin.
Mix together the venison mince, sausage meat, thyme and black pepper in a large bowl. Divide the mixture into 8 separate balls, weighing approximately the same.
Divide each ball of meat into two, flattening into patties as you do so. Dust each of the peeled eggs in flour, then carefully wrap two patties around each one, moulding them into a smooth, uniform shape
Once all the eggs have been covered with the venison mixture, preheat a deep-fat fryer or deep pan of oil to 180°C. Dredge the meat-covered eggs in the beaten egg, then cover in Panko breadcrumbs. Repeat this process twice to ensure a full covering of breadcrumbs, then repeat with the rest of the eggs
Deep-fry the Scotch eggs for 5 minutes 30 seconds until golden brown all over (you may need to do this in batches to stop the pan from becoming overcrowded). Drain on kitchen paper, allow to rest for 3 minutes then serve warm.
Let me know how you get on and if you have any questions.
Love, Eliza. x