Venison Scotch Eggs

Serves: 4

Difficulty: Medium

Preparation time: 15 mins

Cooking Time: 15 mins

• 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.