Venison Scotch Eggs

Name: Venison Scotch Eggs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 6 Yorkshire reared venison sausages; 4 Eggs, hard boiled and peeled; 2 Cups Japanese panko crumbs (or normal breadcrumbs); 1 Cup flour; 1 Beaten egg; Vegetable oil for deep frying; 4 Large gherkins

20 mins
40 mins
4

Recipe by

Jenny Lau

Ingredients

6 Yorkshire reared venison sausages
4 Eggs, hard boiled and peeled
2 Cups Japanese panko crumbs (or normal breadcrumbs)
1 Cup flour
1 Beaten egg
Vegetable oil for deep frying
4 Large gherkins

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Introduction

These venison Scotch eggs are the ultimate posh take on a picnic staple. Best enjoyed with a large gherkin on the side.

Method

Remove the venison sausage meat from their sausage casings and mix together by hand in a bowl.
Lay out the breadcrumbs, flour and egg in three individual bowls.
Lay out a sheet of clingfilm on a flat surface, and put a quarter of the sausage mix in the middle, flattening it out as much as possible.
Place a boiled egg in the centre, and scoop the contents up using the clingfilm (which will prevent your hands from sticking) to create a rough ball shape.
Roll the ball until the sausage meat covers the entire egg, then coat first in flour, then egg, followed by the breadcrumbs. Repeat for the remaining eggs.
Heat up the oil in a saucepan with deep sides, and test the heat - a piece of bread should sizzle and turn golden brown without burning.
Fry each Scotch egg for 8-10 minutes before removing onto some paper towels.
Serve each egg with a large gherkin on the side.