Wild Venison Scotch Eggs

hunters kitchen spread

This recipe is a take on an old classic. It’s just like how your Nan would make but much, much better…

Scotch Egg

 

Wild Venison Scotch Eggs
Serves 4
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Scotch egg
250g Venison mince
1cl Garlic- minced
1Tbs mustard
1tsp minced (or dried) Thyme
1/2tsp salt
4 Eggs
Aioli – makes 500ml
5 yolks
1 tablespoons Dijon mustard
1 garlic clove
Juice of 1 lemon
400ml canola oil
100ml olive oil
Salt and pepper
To Finish
Breadcrumbs
Flour
Egg - whisked
For the Scotch eggs
Combine all the ingredients except the eggs. Boil the eggs for 6 minutes then run under cold water until cold and peel. Get about a quarter of the venison mix in your hand, flatten out and bring round the egg to encase it.
For the Aioli
Combine all the ingredients except the oil in a food processor or blender and blend well for 1-2 minutes. With the blender running on high, slowly drizzle in the oil to emulsify and create the aioli. If your aioli is too thick you can add warm water at the end to thin it down if necessary.
To Finish
Take your venison wrapped eggs and dust them in flour, then egg and then finally in the breadcrumbs. You can deep fry these or if you don’t have a deep fryer you can bake them in the oven or shallow fry them but they will need to go into the oven for a few minutes until the centre is hot. Serve with a side of aioli
MacLean Fraser http://macleanfraser.com/
 

 

 

 

 

 

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