Venison Scotch Egg Recipe - Great British Chefs
What could be more autumnal than this venison and black pudding Scotch egg, served with a dreamy celeriac remoulade?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 360g of venison mince
- 180g of black pudding, diced
- 4 eggs, at room temperature
- flour
- 2 eggs, beaten
- Panko breadcrumbs (1)
- nutmeg, grated
- thyme
- salt
- pepper
- 1 celeriac, small
- 1 tbsp of wholegrain mustard
- 4 tbsp of mayonnaise
- lemon juice
- mixed salad leaves
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