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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
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
360g of venison mince
180g of black pudding, diced
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
Add flour, eggs and breadcrumbs to 3 separate bowls and dredge the Scotch eggs through each to achieve a nice even coating of breadcrumbs
2 eggs, beaten
Preheat the deep-fat fryer to 180°C and preheat the oven to 175°C/gas mark 4
Fry the Scotch eggs until golden brown and crisp, then drain and transfer to the oven for 7 minutes to cook through
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
1 tbsp of wholegrain mustard
4 tbsp of mayonnaise
mixed salad leaves
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