Venison scotch egg recipe

1st Nov 2022 Recipes

For British Game Week, Matthew Reeder, head chef at The Silver Cup in Harpenden, shares this succulent venison scotch egg recipe

Makes 10

Ingredients

In a large mixing bowl, combine the venison mince, sausage meat, chopped rosemary and grated juniper. Add salt. Cook a small sample in frying pan to check seasoning.
Bring pan of heavily seasoned water to boil. Carefully place 10 eggs in and cook for 6 minutes and then refresh in ice bath. Once chilled set aside and then peel.
Weigh meat mix into 100g balls, flatten out in palm of hand and wrap the eggs one by one. Place onto floured tray.
Prepare egg wash by whisking 3 eggs in a bowl with a splash of water.
Set three bowls up; one with flour, one with the egg wash and one with the panko mix.
Dip the wrapped eggs into the flour, followed by the egg wash, then the breadcrumbs. Repeat this process twice.
Preheat a pan of oil or a fryer to 180 degrees. Fry for 4 minutes. Finish in the oven at 180 degrees for 5 minutes. Rest for 2 minutes before serving.
Serve with English mustard or sliced pickled walnuts.