Venison Scotch eggs | Gourmet Traveller

Name: Venison Scotch eggs | Gourmet Traveller
Ingredients: 6 eggs, at room temperature; 3 egg yolks; 3 tsp milk; 250 gm fine pork sausage meat (about 2 thick sausages), squeezed from its casings; 200 gm finely minced venison shoulder (see note); 75 gm plain flour (½ cup); 50 gm panko crumbs (see note) (¾ cup); For deep-frying: vegetable oil

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Australian Gourmet Traveller recipe for Venison Scotch eggs by Brett Graham, The Ledbury

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Ingredients

6 eggs, at room temperature
3 egg yolks
3 tsp milk
250 gm fine pork sausage meat (about 2 thick sausages), squeezed from its casings
200 gm finely minced venison shoulder (see note)
75 gm plain flour (½ cup)
50 gm panko crumbs (see note) (¾ cup)
For deep-frying: vegetable oil