Wild Venison Sausage Scotch Eggs
Oven-baked Scotch eggs with a wild venison sausage layer, crisp crumbs and a firm cooked centre.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Moderate
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 500 g wild venison sausages, skins removed
- 6 eggs
- 50 g plain flour
- 100 g dried breadcrumbs
- 15 ml rapeseed oil
- 1 tsp dried thyme
- 1 g ground black pepper
The cut for this recipe
Wild Venison Sausages
Method
Put four eggs in a pan of cold water, bring to the boil and simmer for 9 minutes. Cool in cold running water, peel carefully and pat dry. Heat the oven to 200°C, or 180°C fan.
Mix the sausage filling with thyme and pepper. Divide into four portions and flatten each between sheets of baking paper into a thin oval.
Put the flour, the two remaining beaten eggs and the breadcrumbs into three bowls. Dust each boiled egg lightly in flour, then wrap completely in sausage filling, sealing every join.
Coat the wrapped eggs in flour, beaten egg and breadcrumbs. Arrange on a lined tray and brush or drizzle evenly with oil.
Bake for 30–35 minutes, turning once. Insert a clean food thermometer from the side into the thickest sausage layer, not just the egg: it must reach 70°C for 2 minutes, be piping hot and have no pink.
Serve warm, halved with a clean knife, or cool promptly for a cold lunch. The yolks should be firm throughout.
Storage
Cool and refrigerate within 1–2 hours at 5°C or below and eat within 48 hours, cold or reheated only once until piping hot throughout. Keep covered and separate from raw meat. These Scotch eggs are best refrigerated rather than frozen, because cooked egg whites become rubbery after freezing.
