Venison Scotch eggs
Servings:
5 scotch eggs
The first recorded recipe for scotch eggs contained no meat! Just boiled eggs that had been shelled, breaded and then fried. We tried them and they are nice, but nowhere near as savoury and delicious as these venison ones – obviously you can play around with the seasonings, you can add some haggis, or some black pudding, herbs, garam masala or even use the “fridge chorizo”mix but a great place to start is with the same seasoning mix as recommended for the sausage rolls.
Ingredients
For the meat mix
- 500 g minced venison
- 25 g good olive oil
- 5 g salt
- plenty of freshly ground pepper
- 1 tsp fennel seeds, toasted and ground
- a sprig of rosemary and thyme
- a few sage leaves
- 1 small onion, finely chopped
- 1 clove of garlic, very finely chopped
To make the Scotch eggs
- 5 medium eggs
- 100 g seasoned flour
- 1 fresh egg, beaten with a little water added
- 60 g panko style breadcrumbs
- 700 ml sunflower oil for frying
Instructions
For the meat mix
- Finely chop the rosemary, thyme and sage after stripping the rosemary and thyme from its stalks, mix everything together with the herbs in a clean mixing bowl and season well.
- Divide the meat into 5 equal sized balls and set aside.
To make the Scotch eggs
- Boil the eggs for 7 minutes and then chill in cold water.
- Peel your eggs carefully – super fresh eggs will be harder to peel, just saying – this is a good recipe to whip out when you have more eggs than you know what to do with, you can use up the oldest ones for these.
- Roll each egg in seasoned flour to really help wrap the meat around it.
- Now, pick up one of the balls of meat and flatten it out in your hand to make a fairly large burger shape, pop the egg on top and then carefully work the edges together, once the egg is securely sealed within its meaty cloak you can give the whole thing a gentle squeeze to make sure everything is nicely wrapped with no big air pockets. Repeat this process with the other 4 eggs.
- Now, heat the cooking oil in a deep pan so the oil comes no more than 1/3rd of the way up the sides of the pan – heat the oil to160 ish degrees C and lower in the eggs using a slotted spoon – probably cook them no more than 2 at a time – for 4 minutes each, turning once in the middle of the cooking and then lift them out again, set them to drain on a draining rack. Repeat with the other eggs. Turn off the pan and pop it somewhere safe to cool down.
- Allow the eggs to rest for around 10 minutes before serving– if you want to keep them for later chill them once they have cooled in the fridge and use within 4 days – they will be long gone, long before then!
- They are delicious served with our garam masala chilli curry ketchup.
Recipe Notes
These tasty savoury flavour bombs make the perfect “pocket picnic” but cut in half and served up with some nice cress and some mashed neeps they make a fine starter or sit down lunch too – especially if still warm from cooking.
The first recorded recipe for scotch eggs contained no meat! Just boiled eggs that had been shelled, breaded and then fried. We tried them and they are nice, but nowhere near as savoury and delicious as these venison ones – obviously you can play around with the seasonings, you can add some haggis, or some black pudding, herbs, garam masala or even use the “fridge chorizo”mix but a great place to start is with the same seasoning mix as recommended for the sausage rolls.
Ingredients
For the meat mix
- 500 g minced venison
- 25 g good olive oil
- 5 g salt
- plenty of freshly ground pepper
- 1 tsp fennel seeds, toasted and ground
- a sprig of rosemary and thyme
- a few sage leaves
- 1 small onion, finely chopped
- 1 clove of garlic, very finely chopped
To make the Scotch eggs
- 5 medium eggs
- 100 g seasoned flour
- 1 fresh egg, beaten with a little water added
- 60 g panko style breadcrumbs
- 700 ml sunflower oil for frying
Instructions
For the meat mix
- Finely chop the rosemary, thyme and sage after stripping the rosemary and thyme from its stalks, mix everything together with the herbs in a clean mixing bowl and season well.
- Divide the meat into 5 equal sized balls and set aside.
To make the Scotch eggs
- Boil the eggs for 7 minutes and then chill in cold water.
- Peel your eggs carefully – super fresh eggs will be harder to peel, just saying – this is a good recipe to whip out when you have more eggs than you know what to do with, you can use up the oldest ones for these.
- Roll each egg in seasoned flour to really help wrap the meat around it.
- Now, pick up one of the balls of meat and flatten it out in your hand to make a fairly large burger shape, pop the egg on top and then carefully work the edges together, once the egg is securely sealed within its meaty cloak you can give the whole thing a gentle squeeze to make sure everything is nicely wrapped with no big air pockets. Repeat this process with the other 4 eggs.
- Now, heat the cooking oil in a deep pan so the oil comes no more than 1/3rd of the way up the sides of the pan – heat the oil to160 ish degrees C and lower in the eggs using a slotted spoon – probably cook them no more than 2 at a time – for 4 minutes each, turning once in the middle of the cooking and then lift them out again, set them to drain on a draining rack. Repeat with the other eggs. Turn off the pan and pop it somewhere safe to cool down.
- Allow the eggs to rest for around 10 minutes before serving– if you want to keep them for later chill them once they have cooled in the fridge and use within 4 days – they will be long gone, long before then!
- They are delicious served with our garam masala chilli curry ketchup.
Recipe Notes
These tasty savoury flavour bombs make the perfect “pocket picnic” but cut in half and served up with some nice cress and some mashed neeps they make a fine starter or sit down lunch too – especially if still warm from cooking.
