Shooting Gazette's Game-to-Eat chef injects a little creativity into this picnic staple by using venison instead of pork to make Scotch eggs

Scotch eggs are made from a hard-boiled egg weapped in sausagemeat, coated in bread crumbs and baked or fried. This game twist mixes venison with pork mince to create a richly delicious improvement on the picnic staple.

Homemade Scotch eggs are infinitely tastier than the drab shop-bought ones. They’re worth every bit of effort.

Ingredients (serves 4):

  • 4 boiled pheasant eggs
  • 300g venison mince
  • 100g pork mince
  • 20g chopped sage
  • 150g fresh breadcrumbs
  • 50g flour
  • 1 egg for egg wash

Method:

  1. Mix the venison and pork mince together with the sage, then season.
  2. Place between two sheets of clingfilm and roll out to desired thickness.
  3. Wrap each egg with the rolled-out mince and place into the flour.
  4. Flour the eggs well and place into egg wash.
  5. Remove from egg wash and roll in breadcrumbs until completely covered.
  6. Deep fry in hot oil until golden brown.