The Harwood Arms' Venison Scotch Egg Recipe - Great British Chefs
This dish is a mainstay on the menu at The Harwood Arms, but it's relatively easy to recreate at home. Swapping out most of the traditional sausage meat for minced venison gives the filling a leaner,...
Ingredients
- 500g of venison mince
- 250g of cumberland sausages, skinned
- 1 tsp rosemary, chopped
- 1 pinch of black pepper
- 8 eggs
- plain flour, for dusting
- 3 eggs, beaten
- 200g of Panko breadcrumbs
- oil, for deep-frying
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