Venison Scotch Eggs

Venison Scotch eggs


Mix the venison and pork mince together with the sage and season. Place between two sheets of cling-film 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 roll in the breadcrumbs until completely covered.

Deep Fry in hot oil until golden brown.

Preparation Time: 15 mins
Cooking Time: 15 mins


4 Boiled Eggs
300g Venison Mince
100g Pork Mince
20g Chopped Sage
150g Fresh Breadcrumbs
50g Flour
1 Egg, Egg Wash

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