Venison Scotch Eggs

A new take on a popular British dish

A Scotch egg is a traditional British snack consisting of a soft- or hard-boiled egg wrapped in seasoned sausage meat, coated in bread crumbs and deep-fried or baked until golden and crisp. Believed to have originated in the 18th century, possibly from London’s Fortnum & Mason, the dish was designed as a convenient, portable meal.

Over time, Scotch eggs have become a staple of picnics, pubs and lunchboxes across the UK and beyond. Variations abound — some use black pudding, spicy sausage, or even vegetarian fillings. Modern versions often feature a soft yolk for extra richness. They are typically served cold, with mustard, chutney or salad, though freshly fried Scotch eggs are also enjoyed hot. With their satisfying combination of textures — the crunchy exterior, savory sausage layer and tender egg — Scotch eggs perfectly embody an outdoorsman’s comfort food.

INGREDIENTS:

• 4 eggs
• 1 lb. venison breakfast sausage (loose)
• 2 cups all-purpose flour
• 2 eggs for frying dredge
• 2 cups Panko bread crumbs
• Enough vegetable oil for frying

PREPARATION: Serves 2

1. Heat oil to 350 degrees.
2. Boil four eggs to the consistency that you prefer, then peel.
3. Carefully wrap breakfast sausage around each egg so that it is completely covered.
4. Prepare your dredging station by placing the flour, two eggs whipped with a small amount of water, and bread crumbs into three separate containers.
5. Dredge the boiled egg with sausage into the flour, then egg wash, then bread crumbs.
6. Repeat the process for each boiled egg.
7. Fry each egg until the bread crumbs are golden brown and the sausage has cooked through.

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