Scotch Deer Egg Recipe

Give 10

  • 500g venison mince
  • 500g sausage meat
  • 4 sprigs of rosemary, chopped
  • 3 juniper berries, grated
  • 13 eggs
  • 250g panko breadcrumbs
  • 100g plain flour
  • 10g salt
  1. In a large salad bowl, combine the venison mince, sausage meat, chopped rosemary and grated juniper. Add salt. Cook a small sample in a skillet to check the seasoning.
  2. Bring a pot of heavily seasoned water to a boil. Carefully place 10 eggs and cook for 6 minutes, then cool in an ice bath. Once cooled, set aside and peel.
  3. Weigh the meat mixture into 100g balls, flatten in the palm of your hand and pack the eggs one by one. Place on a floured plate.
  4. Prepare the egg wash by whisking 3 eggs in a bowl with a little water.
  5. Prepare three bowls; one with flour, one with egg wash and one with panko mixture.
  6. Dip the wrapped eggs in the flour, followed by the egg wash, then the breadcrumbs. Repeat this process twice.
  7. 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 2 minutes before serving.
  8. Serve with English mustard or sliced ​​pickled walnuts.

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