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