Venison Scotch Eggs
4 Boiled Eggs
300g Venison Mince
100g Pork Mince
20g Chopped Sage
150g Fresh Breadcrumbs
1 Egg, Egg Wash
- 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.