Venison Scotch Eggs


Serves 4


4 Boiled Eggs
300g Venison Mince
100g Pork Mince
20g Chopped Sage
150g Fresh Breadcrumbs
50g Flour
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.