Venison and black pudding Scotch egg

PT1H

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Ingredients

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Scotch eggs

Celeriac remoulade

To serve

  • mixed salad leaves
1
Begin by soft boiling the eggs. Lower the eggs into boiling water for 7 minutes. Remove and plunge directly into iced-water to immediately halt the cooking process. Peel and set aside
  • 4 eggs, at room temperature
2
Add the venison and black pudding to a bowl and mix well. Season with salt, pepper, thyme and nutmeg and divide into 4 equal portions
3
Flatten out the mince balls slightly so they resemble thin, firm burger patties. Wrap each patty around an egg, using your hands to form an even coating
4
Add flour, eggs and breadcrumbs to 3 separate bowls and dredge the Scotch eggs through each to achieve a nice even coating of breadcrumbs
  • flour
  • 2 eggs, beaten
  • Panko breadcrumbs
5
Preheat the deep-fat fryer to 180°C and preheat the oven to 175°C/gas mark 4
6
Fry the Scotch eggs until golden brown and crisp, then drain and transfer to the oven for 7 minutes to cook through
7
Meanwhile, prepare the remoulade. Peel and finely shred the celeriac, then add to a mixing bowl with the mustard and mayonnaise. Season with lemon juice, salt and pepper to taste, mix well and serve alongside the warm Scotch eggs and some mixed salad leaves
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